Chicken Recipe-Hawaiian Haystacks

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Well, another week has flown by and it is time for Menu Plan Monday. Last week ended up being a little busier than we anticipated, so we only ended up having three of the dinners that I was actually planning on. One night we had company for dinner so I changed plans, one night we ended up being at the ball park all evening, and one night we ended up eating at my parent’s house. Crazy. But that is why I make sure that my menus are flexible. You just never know what life will throw at you!

Sunday: Smoked Sausage Bake with Rice, Green Salad with Homemade Ranch Dressing, Cinnamon Rolls
Monday: Hearty Chicken Bake, Fruit Salad
Tuesday: leftovers
Wednesday: Manicotti, Focaccia Bread, Green Salad
Thursday: Bajio Chicken Salad w/ tortillas and Crock Pot Black Beans
Friday: Hubbie taking 4 boys to Father’s & Son’s campout. I’ll have the whole house to myself. Woohoo!
Saturday: Lemon grilled chicken, Roasted Parmesan Potatoes, Fruit Salad

Breakfast ideas: Cereal/oatmeal, Blueberry muffins, French Toast, Fruity Breakfast Scones, Breakfast Burritos, Zucchini muffins

This is one of our favorite meals. It is a great last minute meal because you can just use whatever toppings you have on hand. My kids love it!

Chicken Haystacks
2 chicken breasts, cooked and chopped
2 cans cream of chicken soup
2 soup cans of milk
1/2 cup sour cream (optional) I use fat free
Hot cooked rice
-grated cheese
-diced tomatoes
-sliced green onions
-sliced olives
-Bugles (this is a family favorite!)
-crunchy chow mein noodles
-sliced celery
-toasted chopped or sliced almonds
-pineapple chunks
-toasted coconut
Combine soup, milk, and sour cream in a saucepan and stir till smooth. Add chicken. Cook till heated through. Serve over rice and let everyone choose the toppings they like.

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