The Humpherys Family

Hawaiian Haystacks

Recipe Added:  11/25/2011
2 B&S chicken breasts, cubed
3 Tbsp butter
½ onion, finely chopped
3 cloves garlic, finely minced
1 tsp salt
½ tsp pepper
¼ cup flour
2 cups milk
1 cup chicken broth
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1 Tbsp olive oil
4 B&S chicken breasts, cubed
1/2 cup chicken broth
1 can cream of mushroom soup
1 tsp ea parsley, basil
4 cups cooked rice
4-5 baby carrots, sliced
1 stalk celery, sliced
1 cup ea green pepper, tomatoes, diced
1 cup shredded Cheddar cheese
1 cup chow mein noodles
1/2 cup ea sliced almonds, coconut, green onions
In a large skillet melt butter over medium heat; add onion and uncooked chicken. Saute until onions are soft and translucent and the chicken is cooked through, about 5-6 minutes. Add garlic and cook about one minute, stirring, until fragrant.

Sprinkle flour over onions and chicken and stir to combine. Cook over medium heat one minute. Slowly whisk in milk and chicken broth. Cook, stirring constantly with a whisk, and bring sauce to a simmer over medium-high heat. Add salt and pepper. If using leftover cooked chicken, add it now. Continue simmering, stirring sauce frequently, until sauce has thickened, about 5-8 minutes. Serve chicken sauce over rice with toppings of choice.

Serve the chicken sauce over rice with toppings of choice, such as olives, tomatoes, shredded sharp Cheddar cheese, green onions, mandarin oranges and chow mein noodles.

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Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.

Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.
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