Ingredients:

  • 3 cups long-grain white rice
  • 6 cups water
  • 1 tsp salt
  • 2 lbs boneless skinless chicken breasts, cooked and shredded
  • 21 oz condensed cream of chicken soup
  • 1.5 cups sour cream
  • 1 cup chicken broth
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 5 oz chow mein noodles
  • 1 cup diced tomatoes
  • 1 bunch sliced green onions
  • 20 oz canned pineapple tidbits, drained
  • 2 cups shredded cheddar cheese
  • 1 cup diced bell peppers
  • 1 cup sliced celery
  • 0.5 cup sweetened shredded coconut

Instructions:

  1. Prepare the Rice: Combine rice, water, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until water is absorbed and rice is fluffy.
  2. Simmer the Gravy: In a large saucepan over medium-low heat, whisk together the condensed soup, sour cream, chicken broth, garlic powder, and onion powder until smooth and steaming.
  3. Incorporate Chicken: Fold the shredded cooked chicken into the gravy base. Heat through for 5–10 minutes until the sauce is thick and creamy.
  4. Prep the Topping Bar: While the sauce simmers, chop the tomatoes, green onions, bell peppers, and celery. Arrange all toppings into individual bowls.
  5. Assemble the Haystack: Start with a base of rice, ladle the chicken sauce over the top, then layer with shredded cheese, followed by vegetables, pineapple, coconut, and crunchy chow mein noodles.