Cranberry Chicken (Christy)

Christy said she puts chicken breasts in a baking dish with 1 can of whole cranberry sauce and about 1/2 bottle of Catalina Dressing and bakes until chicken is cooked through. YUM!

Hawaiian Haystacks (Joycelyn)

Ingredients

2 cups long grain white rice
4 cups water
1 pounds skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup (I used Cream of Celery)
1 1/2 to 1 3/4 cup chicken broth
1 cup sliced olives
3/4 cup shredded Cheddar cheese
3/4 cup chopped tomatoes
3/4 cup chopped green onions
1 cup pineapple chunks, drained
1/2 cup unsweetened flaked coconut
1 cup chow mein noodles
Optional--any other veggie of you choice

Directions

1. Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside.
2. Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water and shred or cube.
3. Return the shredded chicken to the saucepan, and stir in soup and chicken broth. Simmer for 15 minutes.
4. To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles.