Hawaiian haystacks are a great way to layer leftover rice, chicken, pineapple, and Cheddar cheese for a tropical weeknight dinner.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
799 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
½ cup shredded coconut
1 cup chow mein noodles
1 cup shredded Cheddar cheese
1 tablespoon olive oil
1 teaspoon dried parsley
1 teaspoon dried basil
½ cup chopped green onions
½ cup chicken broth
1 cup chopped green bell pepper
4 cups cooked rice
1 (10.75 ounce) can cream of mushroom soup
1 cup chopped fresh tomatoes
½ cup toasted sliced almonds
1 cup chopped pineapple
4 skinless, boneless chicken breast halves, cut into small cubes
