Hawaiian Haystacks

Tonight, I made a family favorite, Hawaiian Haystacks. This is my mother-in-law, Ludene's, recipe. The kids like picking what they want to have on top. I like that they are getting protein, a couple fruits and a vegetable. Here is a picture of my son with a plate of it!
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Hawaiian Haystacks

Ingredients --
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5 chicken breasts -- cooked and cut up
2 cans cream of chicken soup
2 cans cream of mushroom soup
2/3 can milk
2 teaspoons curry powder
6 cups cooked white rice
chopped green peppers
pineapple chunks in juice -- drained
grated cheddar cheese
coconut
spanish peanuts
raisins
chow mein noodles
mushroom

1. Cook then cut up chicken.
2. Add cans of soup with a little milk and a touch of curry.
3. Cook white rice.
4. Serve with soup mixture over rice and stack up items from bowls on top.

NOTES: Put in 1/3 can of milk for each can of soup. Serve with bowls of chopped green peppers, pineapple chunks, grated cheddar cheese, coconut, spanish peanuts, raisins, chow mein noodles,and mushrooms (whatever your family likes best).

Hawaiian Haystacks in the Crockpot
Here is a variation of this recipe from 101 Things to Do With A Slow Cooker

10 to 12 Chicken tenders cut into chunks ( I use about 4-5 breasts) cut them when they are still a little frozen it is easier that way.
1 cup chicken broth
2 cans Cream of Chicken soup (condensed)
1 can (12 oz) evaporated milk

Put the chicken in the greased slow cooker and pour the combination of the rest of the ingredients over the chicken. Cook on high heat for 3-4 hours or on low for 6-8 hours.
Serve it the same as Margaret's recipe above. ( I also love to put freezer peas on ours.)