Hawaiian Haystack Dribble

The other night I made Hawaiian Haystack for dinner and there was a couple of spoonfuls of the sauce left over. I wasn't going to throw it out but what could I do with it? Well tonight I didn't do much for dinner except open some cans of chicken soup so I threw in the left-over sauce.

Hawaiian Haystack
Adapted From Make-A Mix
Serves 6-8

2 1/2 cups chicken gravy, see recipe
1 cup chicken broth, see recipe
2 cups cooked chicken, diced or shredded
4 cups hot cooked rice
9 1/2 ounces chow mein noodles
3 medium tomatoes -- sliced
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 1/2 cups pineapple chunks in water
1 cup shredded Cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
2 ounces pimientos -- drained and diced
Combine chicken gravy and broth in a medium saucepan. Stir to blend. Add chicken. (Makes about 6 cups.) Simmer 8 to 10 minutes, until heated through. On 8 individual serving plates layer all ingredients. First layer rice, chow mein noodles and chicken and gravy. Add tomatoes, celery, bell pepper and green onion. Top with pineapple chunks, shredded Cheddar and more chicken and gravy. Garnish with almonds, coconut and pimiento.

Chicken and Broth
1 pound boneless chicken breast
1 carrot
1 celery stalk
1 small onion
1 t parsley
1/4 t thyme
1 bay leaf
1 garlic clove
1 t basil

Place all ingredients in a pot. All of these flavoring are optional but will make the dish taste better. Cover with water and bring to a boil. Simmer chicken for about 45 min. (depending on the size) or until internal temperature reaches 160 degrees.

Remove chicken and set aside to cool for handling purposes. Strain vegetables from broth. Discard vegetable and save broth. Strain broth by lining a strainer or colander with damp paper towel. Pour broth into colander allowing it to drain into a bowl or pot.

Alternative method would be to simply poach the chicken in water and use prepared broth or broth made from Better Than Bullion.

Chicken Gravy or Homemade Condensed Cream of Chicken SoupMakes about 3 cups
3/4 c butter
3/4 c flour
3 c milk
1/4 t dried sage leaves
1/8 t dried thyme
1/8 t black pepper
4 t Better Than Bullion
Melt butter over medium heat. Stir in flour and cook 1 min. Turn down heat. Slowly whisk in milk. Whisk in rest of ingredients. Cook, while stirring, until thick.