Hawaiian Haystacks

I love this dinner as it is a wonderful blend of tropical ingredients that are better combined than alone. And, it's one of those dinners where no measuring is necessary!

Cooked rice to feed your family
Chicken in gravy to serve over rice

Toppings:
grated cheddar cheese
chopped green onions
sliced almonds
raisins
chinese noodles
coconut
crushed or tidbit pineapple

Enjoy! Chef S'more

Chicken Alabam

(from the Lion House Recipes cookbook)
8 boneless, skinless chicken breasts (cubed)
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 tablespoons butter
¼ cup onion, chopped
1 cup chicken soup stock*
½ cup light cream
¼ teaspoon lemon juice
2 tablespoons pimiento

*****
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 tablespoons cooking oil. Saute onion lightly in 2 tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in a 2- to 3-quart casserole; cover and bake 1-1/4 hours at 325 degrees F., or until chicken is fork tender. Serve over cooked rice.

(Makes 8 servings)

*****

BON BON　

*****

PS: I would double ingredients for sauce so that there is plenty of extra for the rice.