Hawaiian Haystacks.

Hawaiian Haystacks

3 tablespoons butter
1/2 cup THRIVE freeze dried onions, rehydrated
3 cloves garlic, minced
2 cups THRIVE freeze dried chicken dices, rehydrated
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 cups milk
1 cup chicken broth
Cooked rice
Toppings of your choice (olives, tomatoes, shredded cheddar cheese, green onions, pineapple, mandarin oranges, chow mein noodles, etc.)

In a large skillet, melt the butter over medium heat and add the onion and garlic. Cook for about one minute, stirring, until fragrant.
     Sprinkle the flour over the onions and garlic and stir to combine. Cook over medium heat for one minute, stirring continuously. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the chicken, salt and pepper. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.
     Serve the chicken sauce over rice with toppings of your choice. Yield: 6-8 servings.

Adapted from a recipe found at Mel's Kitchen Cafe.

Chicken Salad Sandwiches.

Chicken Salad Sandwiches


1 1/2 cups THRIVE freeze-dried chicken
1/2 cup THRIVE celery
1/3 cup THRIVE onion
3 cups water
1/2 cup mayonnaise
Salt and pepper

Combine chicken, celery, onion and water in a saucepan over high heat. Bring to a boil and reduce heat to low and simmer until reconstituted (about 10 minutes). Put the mixture in a colander and let the water drain for about 10 minutes. Make sure to get all excess water out. Set aside in the refrigerator until cool.

Combine the cooled chicken mixture with mayonnaise. Season with salt and pepper to taste. Spoon onto bread or crackers.

Creamy Chicken Penne.

Creamy Chicken Penne

1 cup penne pasta, uncooked
1/2 cup THRIVE freeze dried chicken dices, rehydrated
1/4 cup THRIVE freeze dried chopped onions, rehydrated
1/2 tablespoon olive oil
1 cup snow peas
2 tablespoons red pepper, chopped
1 teaspoon minced garlic
1 tablespoon butter
1/2 tablespoon flour
3/4 cup milk
2 ounces cream cheese, cubed
1/4 cup grated Parmesan-Romano cheese
1/2 tablespoon finely chopped fresh parsley

Cook pasta as directed on package. Meanwhile, cook chicken, onions, snow peas, red pepper and garlic in hot oil for 8-10 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat; cover to keep warm.

Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook on medium heat 2 minutes or until thickened, stirring constantly. Add cream cheese, grated cheese, salt and black pepper, to taste; cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.

Yield: 2 servings.