Wednesday, January 20, 2010

Creamy Chicken over Rice (haystack style)

I am finally contributing my first recipe to the blog!

If you have ever had anything called "Hawaiian haystacks", this is sort of a spin on that.

  • 5-6 chicken breasts (frozen or thawed) in crock pot, cover with water.
  • 2 packets of Italian seasoning (dry seasoning packets used to make Italian salad dressing); stir into water.
Turn crock pot on high for 2 hours or so.
Take chicken out and shred after cooked.
Set aside 3/4 of the brothy water from the crock pot.

Add the following to the remaining 1/4 water in the crock pot and whisk:
  • 1 1/2 C. sour cream
  • 1 8 oz pkg. cream cheese
  • 2 cans cream of mushroom

Put shredded chicken back in the crock pot; slowly add brothy water back in until at desired consistency. (I didn't even need to add any water, because it was already liquidy and creamy and wasn't too thick.)

  • Serve over rice.
  • Pineapple chunks
  • Cheese
  • Chow Mein Noodles

Before yesterday, I didn't like to make rice because I can never make it as fluffy as I would like.
I finally bought a rice cooker ($13.88 at Wal-Mart that I can use to steam veggies also) and it made the most beautiful rice ever! I know rice can be pretty healthy and now I might actually make it a little more often!



  1. Looks so good, J! I'm happy to see you put a recipe up!

  2. This was DELICIOUS! I don't think I'll ever make just regular hawaiian haystacks again!