Hawaiian Haystacks

A wonderful dish and a family favorite for years now, this meal is super easy and great to serve any time of year.  It may be especially nice to serve in the dead of winter.  Just imagine those sub-zero temperatures outside as a balmy island breeze… or at least imagine the weather at home six months from now when we WISH we were living with the Polar Bears.  Add a loaf of Hawaiian bread for a complete meal… I like to make my own!
In the summer this can feature fresh vegetables from your own garden.  Any time of year it utilizes lots of rice, so inexpensive, right off the pantry shelf.  Enjoy!

Directions:
***Add the following into a pot on the stove to warm up at dinner time or stir it up in your Crock Pot and let it simmer on low all day.
2-3 chicken breasts, baked with lemon juice, garlic powder, salt and pepper to taste  (I like to bake my large packages of thawed chicken on the weekend and freeze it in small portions to make quick meals on busy weeknights).
1 can cream of chicken soup (fat free or regular)
1 cup sour cream (fat free is fine or plain yogurt reduces calories as well)
2 cups milk
1 tsp. lemon juice
1 tsp. garlic powder
1/2 tsp. onion powder
2 dashes Italian Seasoning
2 or 3 dashes of dried parsley, optional
***  Serve this over rice and add toppings at the table.   I make 2 cups of rice (which cooks up to about 4 cups) and this is a good amount to go with the above.  To see how I cook perfect rice every time, click on the label “rice” and check it out. 
Toppings We Like:
Shredded Cheddar Cheese
Coconut
Pineapple (tidbits work best if you have them on hand)
Celery
Tomatoes
Slivered almonds
Green onions
Bell pepper
Chow Mein noodles
***  Leftover idea:  Toss any extra vegetables into your next green/spinach salad as a fast way to make it a little more interesting (and healthy).