Hawaiian haystacks are a family favorite. Anytime you get to choose your own toppings dinner is just more fun!
Most of the time when I am batch cooking or stocking my freezer I try to stick to only batch cooking one item per meal. By using shredded chicken that we cooked on day 5. We can focus on batch cooking rice.
I have an entire post about batch cooking rice here. I usually do enough for 12 servings in my instant pot. For my family of 4 that will provide rice for 3 meals. Divide the rice in thirds and spoon 2 sections into 2 ziplock bags. Lay flat and put in freezer.
Continue onto making dinner following the recipe below.
- 3-4 Cooked, shredded Chicken Breast (or one bag of chicken you prepped previously)
- 1 Can Chicken Noodle Soup
- 2 Cups Milk
- 1/3 Cup Soy Sauce
- 1 Cup Cooked Rice
- 1 Cup Shredded Cheese
- 1 Cup Chopped Celery
- 1 Cup Chow Mein Noodles
- 1 Cup Pineapple Chunks
- 1/2 Cup Shredded Coconut
- 1 Cup Cooked Peas
- 1 Can Mandarin Oranges, drained
In a saucepan mix the cream of chicken, soy sauce, and milk.
Bring to a simmer.
Spice with salt and pepper.
Add shredded chicken.
Serve over cooked rice with your choice of toppings.