Easy Hawaiian Haystacks Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 14 oz can chicken broth
8 chicken tenders fresh or frozen
1 22.6 oz can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
Topping Ideas
shredded cheese
green onions
olives
mandarin oranges
pineapple chunks
chow mein noodles
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Directions: |
Directions:FOR THE INSTANT POT: add the ingredients in this order, DO NOT STIR. Add the chicken broth, chicken tenders and then spoonfuls of the cream of chicken soup on top of the chicken tenders.
For frozen, cook on Manual HIGH for 6 minutes with a 6 min NPR before releasing the pressure. For fresh or thawed tenders, cook on Manual HIGH for 3 minutes with a 6 minute NPR before releasing the pressure.
Remove and dice the chicken tenders and set aside.
Whisk in the sour cream and shredded cheese.
Serve the gravy over rice and top with the diced chicken and other desired toppings.
FOR THE CROCKPOT: Add the chicken broth, chicken tenders and cream of chicken soup to the crockpot. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until the chicken is cooked through.
Remove and dice the chicken tenders and set aside.
Whisk the sour cream and shredded cheese into the sauce.
Serve the gravy over rice and top with the diced chicken and other desired toppings. |
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Personal
Notes: |
Personal
Notes: If using chicken breasts, I would suggest cutting the chicken breast into 'tender sized' strips and then following the directions as written.
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