Hawaiian Haystacks recipe

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Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cut into small cubes
½ cup chicken broth
1 (10.75 ounce) can cream of mushroom soup
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cooked rice
1 cup chopped pineapple
1 cup chopped green bell pepper
1 cup shredded Cheddar cheese
1 cup chopped fresh tomatoes
1 cup chow mein noodles
½ cup toasted sliced almonds
½ cup chopped green onions
½ cup shredded coconut

Nutrition Info

799.1 calories
carbohydrate: 87.2 g
cholesterol: 88.8 mg
fat: 32.3 g
fiber: 5.3 g
protein: 39.8 g
saturatedFat: 11.7 g
servingSize: -
sodium: 917.6 mg
sugar: 17.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

4 servings

Recipe Note

Rice topped with creamy sauce, lots of veggies, and crunchy noodles make this a quick and easy bust still great anytime meal!

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