Hawaiian Haystacks
Chicken, cooked and cubed
1 can cream of chicken soup
Parsley
Poultry seasoning
1 T butter
2 c rice
Put first 4 ingredients in a pan, warm. Cook rice in 4 cups water with butter and salt.
Arrange the following in bowls for family to serve themselves:
Chinese noodles
Green onion
Tomatoes
Coconut
Crushed pineapple
Shredded cheese
Slivered almonds
I now have a homemade cream of chicken soup recipe, which doesn't add TOO much time to this recipe. Even though I'm still tweaking this to my liking, here's the recipe from asouthernmom.com.
Homemade Cream of Chicken Soup
1 1/2 cups chicken broth
1/2 t Poultry Magic (or other poultry seasoning)
1/4 t onion powder
1/4 t garlic powder
1/8 t black pepper
Salt to taste (this will depend on how salty your broth is)
1/4 t parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
1/2 t Poultry Magic (or other poultry seasoning)
1/4 t onion powder
1/4 t garlic powder
1/8 t black pepper
Salt to taste (this will depend on how salty your broth is)
1/4 t parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Stir together chicken broth and seasonings with 1/2 cup of milk. Bring to a boil. Meanwhile, stir the remainder of the milk and flour together in a separate bowl. Add a bit of the hot seasoned broth to the flour/milk mixture and stir it in to warm it up (since your milk is likely cold!). Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour. Whisk briskly until the mixture thickens and boils. Remove from heat and let cool. Pour into an air tight container if you won’t be using it immediately. Mason jars work great. Makes about 2 cans cream of chicken soup.
