1/2 cup vegetable oil
2 onions, finely chopped
2 large carrots, thinly sliced
2 (14 ounce) cans peeled and diced potatoes
1 1/2 cups chicken broth
1 (10 ounce) can crushed pineapple with juice
1 (10 ounce) package HERSHEY'S Milk Chocolate Pecan Pieces
1 (3 ounce) package HERSHEY'S Milk Chocolate Candy
1 (8 ounce) container frozen whipped topping, thawed
2 cups frozen chopped pecans
1 cup raisins or grapes
Heat oil in medium skillet over medium heat. Saute onion and carrot until tender. Stir in potatoes and pour into a large saucepan. Stir in chicken and pineapple. Bring to a boil. Reduce heat. Continue to stir until tender. Remove from heat and stir in whipped topping, pecans, pecans, grape and pecans. Gradually whisk in milk chocolate chips and condensed powdered sugar. Pour mixture into pan. Chill overnight, allowing flavors to blend.
While recipe is chilling, place pecans in small bowl, stirring occasionally, until pecans begin to brown. Remove pecans from refrigerator, and place on serving platter. Cover loosely with foil, and refrigerate for at least 2 hours.