Saturday, March 30, 2013

Hawaiian Haystacks

4-5 cups cooked rice
2 cups cooked chicken
2 cans cream of chicken soup
1 cup milk

1 pkg crispy Chow Mein Noodles
almonds, peanuts, sunflower seeds, cashews
sliced green onions
pineapple-crushed or tidbits, drained
sliced olives
mandarin oranges, drained
soy sauce
diced green peppers
diced tomatoes

Chunky Chicken Gravy:
Combine chicken, cream of chicken soup and milk.  Heat until desired thickness and temperature is reached.

To assemble.  
Any combination of toppings from the above list or anything else that would be good with it

A classic.  This particular combination is from Phil's family's cookbook. 

Peanut Chicken Tenders

1 egg
1 tsp mustard (Dijon or regular)
1/2 tsp salt
1/4 tsp pepper
1 lbs chicken breast (sliced)
2 tsp olive oil
1 1/2 cup peanuts

Preheat oven to 400.  In shallow bowl mix egg, mustard, salt and pepper.  Set aside.  Place peanuts in food processor to make course crumbs.  Spray cookie sheet with spray.  Dip chicken in egg, then roll in peanut crumbs; place on the cookie sheet.  Drizzle oil over chicken tenders.  Bake 11-13 minutes.

I've had this recipe since we were first married.  I first had them for a dinner before prom with some friends.  I loved them and later made them myself.  I do not know where I found the recipe, so I'm sorry.