When it’s cold, snowy, and blowing outside I like to make Hawaiian Haystacks, and take a little trip to the islands in my mind!
It’s the perfect meal, a Polynesian Buffet, all in one meal, that our family really enjoys!
Isn’t this the prettiest time of the year? I adore autumn and everything about it…
We enjoyed a lovely weekend with two of our sons and their families. For Sunday dinner we invited some local nieces and nephews and along with all of our little grands, each chair at the table was full. It felt just like the most joyful Thanksgiving for me.
I try to make Hawaiian Haystacks when I have a big group coming, it’s not really a great meal for 2 unless you adore leftovers. It’s great that I can make it in quantity without going broke, double or triple it. You’ll need to make a sauce, cook some rice, do a little chopping, and put it all in order. I just let my guests stack ’em up!
Serve with fluffy, whole grain dinner rolls, butter, jam, love and thanksgiving.
- 2 (10-3/4-oz.) cans cream of chicken soup
- 1 cup chicken broth
- seasonings of choice, (I add fresh ground pepper and ground marjoram)
- 4 large chicken breasts, cooked and cubed
- 4 cups cooked long-rain rice
- 2 cups grated Cheddar cheese
- 1 (9-1/2-oz.) can chow mein noodles
- 3 medium tomatoes, diced
- 1-1/2 cups chopped celery
- 1 cup chopped green pepper
- ½ cup sliced green onion, including tops
- 1 (20-oz.) can crushed pineapple with juice
- 1 (15-oz.) can mandarin oranges, drained
- ½ cup coconut
- ½ cup sliced almonds, toasted
- 1 small bottle of maraschino cherries
- soy sauce (optional)
- Combine soup and chicken broth in a medium saucepan to make gravy. Stir and season to taste with a little pepper and a pinch of ground marjoram.
- Add chicken and simmer over low heat for about 10 minutes to heat through.
- Line up all the remaining ingredients in small serving bowls.
- Stack, chow mein noodles, rice, chicken sauce, cheddar cheese, tomatoes, celery, green pepper, and green onions. Top with crushed pineapple, mandarin oranges, coconut, almonds and cherries. Serve with soy sauce.