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The "Hawaiian Haystacks" combination sounds extremely odd, but it has a wonderful taste. Every time it was served in the cafeteria of the hospital where I worked more than a decade ago, I was first in line to get a plateful.
- 3 cups cooked chicken (either cook from fresh or use leftovers)
- 2 cups cream of chicken soup (combined with 1 cup of water)
- ½ cup celery, sliced
- ½ cup frozen or fresh peas (do not use canned)
- 1 cup carrots, peeled and sliced
- ½ cup green onions, sliced (include greens)
- ½ cup dry Chinese noodles
- 1 cup cheddar cheese, grated
- ½ cup maraschino cherries
- ½ cup pineapple chunks (canned)
- 1 cup slivered almonds
- ¼ cup shredded coconut
- 2 cups white rice, cooked
- salt and pepper to taste
- In a large pot, combine the cream of chicken soup, and one cup of water so that when stirred, it resembles a thick gravy.
- Season with salt and pepper.
- Cook the chicken by broiling, baking or steaming (or use leftovers), and cube into bite-sized pieces.
- Mix the cooked chicken cubes with the chicken soup mixture into the large pot.
- (add another can of cream of chicken soup and more water if there is not enough gravy to cover the chicken pieces).
- Simmer this mixture while preparing the other ingredients and cooking the white rice. Note: Use Uncle Ben's Boil-In-A-Bag Rice, or go from scratch using long-grain rice and boil for twenty minutes.
- On a serving platter (or in a large casserole dish), layer rice on the bottom.
- Top with the chicken and gravy mixture, and then layer with the celery, peas, carrots, green onions, maraschino cherries, pineapple chunks and the coconut.
- Sprinkle the Chinese noodles, slivered almonds and cheese on the very top.
- Either re-heat on the platter or the baking dish in a microwave or oven (just enough to make the food hot), and serve.