Friday, January 8, 2010

Hawaiian Haystacks

I was almost embarrassed to post this recipe, because it is sooooo simple and not really something a "chef" would serve to anyone....but since I am not a chef and I DO make this at least twic a month for my family. Here it is. It is very easy, very healthy, and very customizable to all those picky eaters.

white rice, cooked (enough for your family)
about 1 lb. boneless skinless chicken breasts, cut into bite sized pieces
curry powder
salt, pepper, garlic salt
2 cans cream of chicken soup
1 soup can full of milk
Start cooking rice while making the chicken and sauce. Season chicken with salt, pepper, and garlic salt. Saute chicken in olive oil over medium high heat until done. Add cream of chicken soups and 1 soup can full of milk and stir. Bring to a boil and it will thicken up. Add curry powder to taste. I like the flavor and use about 2 tablespoons. Top with any combination (or all) of the following:
tomatoes, chopped
green onions, chopped
grated colby jack cheese
shredded coconut
pineapple chunks
green peppers, sliced
olives, sliced
crunchy chow mein noodles
(or whatever else sounds good...I have a friend who puts bananas and mango chutney on hers with the other veggies....).

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