Best Hawaiian Haystacks!

3-4 chicken breasts
8oz square of cream cheese, softened
1 package Italian dressing mix
1 can cream of chicken soup
cooked rice
toppings: shredded cheese, chopped celery, diced green onions, chopped bell or red pepper, pineapple tidbits, mandarin oranges, chow mein noodles, sliced olives, shredded coconut, sliced water chestnuts, etc.

Combine cream cheese, dressing mix and soup into bowl and stir until mixed.  Place chicken breasts in crockpot and cover with soup mixture.  Cook on high for 3-4 hours, or low on 6-8 hours.  Right before serving, remove chicken from crockpot and shred meat with a fork.  Place back in pot and stir to combine with sauce.  Serve over cooked rice and top with your favorite toppings.

Recipe from Just Cook Already.  The author includes a recipe for coconut rice.  It did give it a little extra, but this recipe is good over plan rice too, and makes it easier to cook.

Chicken Stir Fry

1 C. chicken, cut into small chunks or thin strips (apx. 2 chicken breasts)
1 T. corn starch
1 T. soy sauce
2-3 t. oil
1/4 C. water
2 carrots, sliced thin*
2 stalks celery, sliced thin*
1 C. sauce (sweet and sour, spicy orange, teriyaki, etc.)
1 C. pineapple chunks or mandarin orange slices
*other veggies can be used, like onion slices, snow peas, broccoli florets, etc.

Coat chicken with corn starch and soy sauce. Heat oil in fry pan, then add chicken. Cook until outside of chicken is white. Add water and simmer covered 10 minutes, stirring twice. Add carrots and celery and fry for a couple of minutes while stirring. Then add the sauce and simmer covered for 10 more minutes. Add pineapple or oranges and heat through. Serve with cooked rice.