Hawaiian Haystacks

Stove top method:

2 cans cream of chicken soup

1 can of milk or so (I usually only use 1/2 to 3/4 of a can of milk)

2 cups of cooked chicken breasts, diced or shredded (You can leave the chicken out if desired.)
salt and pepper
parsley (if desired)

Heat soup and milk on the stove until heated through. You want this to be the consistency of gravy. You can add more milk if the mixture is too thick. Add the chicken and cook til warm.

Crock pot method:

2 cans cream of chicken soup

2 frozen chicken breasts

milk

Put chicken breasts in the crock pot and then cover with soup. Cook on low for 6-8 hours. Remove chicken from the crock pot and shred or dice the chicken and return to the crock pot. Add enough milk to make the consistency of gravy.

Serve the sauce over cooked rice. You can usually plan on at least one cup per person. Top with any of the following toppings.

shredded cheddar cheese

pineapple tidbits

sliced olives

diced green onion

chopped celery

shredded coconut

sliced almonds

diced fresh mushroom

Chow mien noodles

diced tomatoes

peas

mandarin oranges

raisins

diced green and/or red pepper

water chestnuts

cashews

soy sauce
sour cream

or anything else that you think would be good

* This is such an easy and quick dinner to make and I usually always have the ingredients on hand to make this dinner. My husband loves this recipe, especially the simple and creamy sauce. It's so filling too and this recipe always makes too much for just my husband and myself since my daughter won't touch most foods. I will probably start cutting the recipe in half. I also love that the topping options are endless!

Adapted From Real Mom Kitchen