Hawaiian Haystacks

(From Cherie)

Bone in chicken with skin
1 cube margarine
¾ C flour
1 can cream of chicken soup
1 C milk
3-4 C chicken broth

Cook whole chicken or cut up chicken in boiling water. When cooked, let chicken cool then remove meat from bones in small pieces. Set aside chicken and broth to use in the sauce. Make a white sauce by melting butter. Add flour to soak up the butter. Then stir in milk. Add broth a little bit at a time and cream of chicken soup. Be careful not to let sauce get to thin. (I use a wisk for all of this part so the sauce doesn’t get lumps of buttery flour.) Salt and pepper to taste. Add cooked chicken. Serve over cooked rice and top with desired toppings like cheese, tomato, olives, Chinese noodles, etc…

Note: to save time, canned chicken and canned chicken broth can be used instead of boiling your own. It doesn’t taste as good but is a lot faster. Also the amount of sauce can easily be altered to make more by adding another can of chicken soup and more broth. Or to make less, I usually cut the recipe in half by halving the base ingredients of the white sauce (butter, flour, milk). Then I add enough soup and broth to make the right consistency.