Chicken (or Turkey) Hawaiian - a childhood memory meal !
Some memories are made by meals and this is definitely one of those for me. I remember being in Norwell MA with my cousins and having my Aunt Lois make this. It was a meal that stayed on my Mom's repertoire --and I distinctly remember having it on two occasions---first in a Holiday Inn hotel room heated in a electric frying pan as we were making our way back from vacation and it was an inexpensive way to feed our family instead of eating out. The second time was on Daniel's 11th 'Bertha-day" when we had to evacuate the Outer Banks, mid-vacation as Hurricane Bertha made landfall. This time we prepared it and ate it in a hotel parking lot in Suffolk, VA--heating it up in a foil pan over a hibachi grill--tended by my Dad Bob and my husband Kevin. It is funny how just a very simple meal can become a memory --hope you can enjoy this without any vacation drama --it can be made and enjoyed at home!!

Chicken Hawaiian
Recipe By my Aunt Lois Spang
2 cups cooked chicken -- cut to serving size -( I used leftover turkey)
13 ounces pineapple chunks w/ juice don't drain (as you can see 2 small cans -one crushed and one chunks)
1 green pepper -- cuts in strips
2 cloves garlic -- crushed ( I remember my Mom using garlic powder or garlic salt)
2 tablespoons salad oil (or canola)
2 cans cream of chicken soup (in attempt to be healthier using 98% fat free)
2 tablespoons soy sauce
3/4 cup slivered almonds (optional)
4 ounces mushrooms -drained
Brown or White Rice to serve it over
Fry pepper in oil when almost cooked add the garlic.
Cook till tender.( I found that if I added the garlic when I started cooking the pepper the garlic burned).
Blend in condensed soup, add juice from pineapple, add chicken, soy sauce and pineapple.(How cool is this its a total 'dump recipe' you open the cans and dump it all into one pot--easy!!)

Heat and serve over cooked rice. Serves 4
Garnish with almonds if desired

Chicken Hawaiian
Recipe By my Aunt Lois Spang
2 cups cooked chicken -- cut to serving size -( I used leftover turkey)
13 ounces pineapple chunks w/ juice don't drain (as you can see 2 small cans -one crushed and one chunks)
1 green pepper -- cuts in strips
2 cloves garlic -- crushed ( I remember my Mom using garlic powder or garlic salt)
2 tablespoons salad oil (or canola)
2 cans cream of chicken soup (in attempt to be healthier using 98% fat free)
2 tablespoons soy sauce
3/4 cup slivered almonds (optional)
4 ounces mushrooms -drained
Brown or White Rice to serve it over
Fry pepper in oil when almost cooked add the garlic.
Cook till tender.( I found that if I added the garlic when I started cooking the pepper the garlic burned).
Blend in condensed soup, add juice from pineapple, add chicken, soy sauce and pineapple.(How cool is this its a total 'dump recipe' you open the cans and dump it all into one pot--easy!!)
Heat and serve over cooked rice. Serves 4
Garnish with almonds if desired
this looks great and easy!! I would love to try it out and share it with my readers. I think they are getting used to seeing this mysterious "judy" person linked to my recipes!
ReplyDeleteKaren you are so sweet --thanks it is good easy to make - perfect for this cold weather!
ReplyDelete