I love the idea of Hawaiian Haystacks - rice with a chicken gravy of sorts and lots of vegetables and some cheese on top. They are great to feed a crowd, and no side dishes needed. However, I tend to never make them because the only way I have ever had them, or made them is with a couple of cans of condensed Cream of Chicken Soup slightly diluted with water for the gravy, with a little bit of added chicken. And then one day I was searching through my good friend Emily's recipe blog and found this delicious recipe here. (Most Delicious Dishes on my side bar - check out her blog for more perfect family dinners!)
This is now one of my favorite meals to make ahead in the freezer. When I have extra shredded chicken from a rotisserie chicken, I make a batch of this sauce and throw it in the freezer for an easy weeknight dinner. We now have this about once a month.
Make a roux
by melting 1/2 cup butter, then take off heat and using a whisk
mix in 1/2 cup flour
Add:
2-3 cups water
2-3 tsp chicken bouillon
1 cup milk or half and half
Cook until thickened. Stir often so it doesn't scorch on bottom. (I use my whisk.)
Add:
1 can cream of chicken soup
shredded cooked chicken ( I usually have a Costco rotisserie chicken and us about half of it)
Simmer about 10-15 minutes. Season to taste with salt, pepper, and poultry seasoning.
shredded cheese
pineapple tidbits
green onions (sliced)
red peppers (diced)
tomato, chopped
shredded coconut
celery, sliced
olives, sliced
crunchy chow mein noodles (I bribe my kids with these. The more tomatoes they put on and eat, the more crunchy noodles they are allowed. hehehe)
Serves: about 6, I usually double it cause we love the leftovers!! It freezes wonderfully!
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