Hawaiian Haystacks

There are as many ways to build a Haystack as there are people, which is why it's such a great crowd-pleaser. Also, this is a meal in and of itself (carb. check. veggie. check. protein. check) so you don't really need any side dishes, but I do occasionally serve mine with a side of red grapes.

Ingredients:
6 cups cooked white rice
1-2 broccoli crowns
2 cans mandarin oranges
1 can cream of chicken soup
1 can pineapple (fresh pineapple would be AMAZING in this dish, but it's rarely on sale)
1 cup sour cream
2 grilled chicken breasts
Sliced green onions
shredded coconut
diced tomatoes
dry chow mien noodles
Salt and pepper
Shredded cheddar

Directions:

Start your rice. I use an old Aroma rice cooker, and I'm happy with the results every time. I use the steamer insert to cook my broccoli at the same time.

While rice is cooking, grill or saute your chicken until it is no longer pink and juices run clear. Wash your hands before you move to the next step. Raw chicken has some bad juju in it and you don't want to spread it. When chicken is cool enough to touch, cut into cubes or strips.

Prep the toppings. Tomatoes are diced and green onions sliced. Open and drain fruit cans. Set out cheese, coconut, and chow mien noodles. Since I serve my haystacks buffet style, I put each topping in it's own bowl and lay it out on the counter.

The last thing you do is make the sauce. You can do this over the stove, but I prefer the microwave. Heat cream of chicken soup in a glass bowl on high for 2 to 3 minutes. Add sour cream and stir until blended.

My husband swears there is only one way to build a perfect haystack: lay down the rice, spread a few dollops of sauce over it, salt and pepper, and then layer on cheese, chicken, broccoli, onions, tomatoes, oranges, pineapple, chow mien (in that order) and then finally a sprinkle of coconut.