Homemade Hawaiian Haystacks

1/2 cup butter

1/2 cup all purpose flour

1 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced sodium chicken broth
2 teaspoons of dry Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast
Steamed rice, enough for your family
Toppings
Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese
1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!
Makes 4 servings

~~ 7 UP BISCUITS ~~

 INGREDIENTS:

4 cups Bisquick

1 cup sour cream
1 cup 7-up (Use real 7-up and NOT diet)
1/2 cup melted butter

 DIRECTIONS:

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Lynaya's Heavenly Enchilada's

From: Wendy's friend Lynaya

5 large cooked and shredded boneless, skinless chicken breasts
2-4 cups chicken stock
2 packets taco seasoning (divided)
8-12 large Mexican flour tortillas
3 cups cheddar cheese (divided)
16 oz. reduced fat sour cream
2 cans fat free cream of chicken soup
2 bunches green onions, chopped (divided)
2 cans sliced black olives, drained

Cook the chicken breast the day before in a slow cooker on low for ten hours or until tender and shreddable. Cook them in chicken stock with a packet of taco seasoning. Mix sour cream, three quaetrs of the onions, a tablespoon of taco seasoning, and cream of chicken soup together in a large bowl. Grease a 9x13 pan and spread ¼ cup soup mixture over the bottom of pan. To prepare chicken mixture, stir one quarter cup soup and sour cream mixture into shredded chicken along with one cup shredded cheddar cheese. Repeat the following steps until pan is filed. Coat tortilla in soup mixture. Fill tortilla with about ¼ cup chicken mixture. Roll tortilla and place in pan. When pan is full, coat the top of tortilla rolls with remainder of soup mixture. Sprinkle enchiladas with two cups cheese, olives, and then remaining green onions. Cook for 40-50 minutes in a 350 degree oven until cheese is browned. Let stand for five to ten minutes before serving.