Hawaiian Haystacks

I had never even heard about Hawaiian Haystacks until I came to Utah for college. I didn't think about them for years, then I made them about a year ago, and the kids loved them, and just last week, I saw this post and had to laugh, because I was already planning to post about them myself. The fun thing about Hawaiian Haystacks is that you can make them to fit your family and your tastes. I do use cream of mushroom soup as the gravy for the chicken, but I think I might try this recipe next time I make them.

I prefer to use my crock pot chicken for the chicken in this recipe, because I prefer the chicken to be shredded, I like it better that way. But my crock pot met a tragic end last week, so I currently have no crock pot. This is a very simple, no planning required dinner. I usually save it for a night when I didn't plan ahead.

Hawaiian Haystacks

1 pound cooked chickcen, diced or shredded

2 cans cream of mushroom soup

Toppings of your choice, we like:

Peas

Corn

Pineapple

Mandarin oranges

Black olives

Red pepper

Craisins

Sunflower seeds

Mushrooms

Mix the chicken and soup/gravy together in a sauce pan, and heat until bubbly, adding milk to make it the consistency you like.

To serve:

Put a small amount of rice on your plate (start small, it gets really big FAST!), then top with chicken and gravy, then add the toppings you like. Rusty and the girls prefer the sweeter toppings, I prefer only the savory toppings, I don't like mixing sweet and savory in this dish. It sounds really weird, and it kind of is, but it's strangely good.