Sauce:
1/4 cup poultry gravy
1 1/4 cups water
3 chicken bouillon cubes
2 cups chicken broth
2 Tblsp. soy sauce; the first time I tried this it was way too salty for my taste, so next time I'll only use 1
4 Tblsp. cornstarch
chicken
Topping Choices:
shredded cheese of choice
pineapple
chow mein noodles
slivered almonds
celery
coconut
mandarin oranges
tomatoes
broccoli
other toppings of choice
Mix first two ingredients over low-medium heat. Add next three. Then slowly stir in cornstarch. *If your cornstarch looks too lumpy & looks like it isn't mixing in very well, don't panic like I did. If you keep stirring, it will all work out. :) After you've added the cornstarch, turn up the heat and bring to a boil. Turn the heat back down and simmer for a few minutes & then it'll be ready to serve. * The sauce will be really watery until it boils & until the cornstarch kicks in, so again, don't freak out the way I did. :) I added the chicken right in with the sauce, but this is entirely optional. Serve over rice & then assemble your haystack to your liking.
I found this recipe on a blog called My Girl's Kitchen. One of the best things about this dinner is that it has the potential of being an entire, food storage-based meal if you use canned chicken. After having this sauce I don't think I can ever go back to using just plain cream of chicken soup again. My whole family loved this & it both my kids LOVED putting their very own haystacks together. :)
