Hawaiian Haystack

When we were stationed overseas, 

my friend Audrey and I would swap recipes.

Some we made up on our own, 

some were family recipes that were handed down.

One night she prepare this recipe and brought a plate of it over to my house for me to try. She told me to close my eyes because she was afraid that I wouldn't try it if I saw all the ingredients piled up on the plate. She's right. 

I would have been pretty skeptical at the time.

But, as it turned out, 

it was love at first bite!

Hawaiian Haystack

2 (10 3/4 oz) can cream of chicken soup

1/2 cup chicken broth

1 1/2 cups cooked chicken

2 tsp (or more) curry powder
(we add a little bit more...we love curry!)

Mix together, in a large pan, until well blended. 

Cook on medium heat until hot.

Simmer for 10 - 15 minutes.

Note...I boiled my chicken and debone it.
Then use that broth. 
Any leftover chicken or broth can be frozen for another use!

 I tripled my recipe...I'm always feeding an 'army' when I prepare this dish!

It's a family favorite!

Other ingredients....

4 cups rice (cooked)

1 cup grated cheddar cheese

1 (9 1/2oz) can chow mein noodles

1/2 cup coconut

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped green onion

1 (20oz) can pineapple chunks, drained

1/2 cup slivered almonds


Layer in any order on your plate.
We start with the rice, then cheese, then chicken mixture.
The order listed above is how we layer the other ingredients.

Don't be afraid of all the ingredients...

add only the ones you like!

That's what is so good about this dish....

not all of us like every ingredient, 

so we make it how we like it.

In the end, 

it's still delicious!