I had never even heard of Hawaiian Haystacks until browsing Pinterest. I looked at the recipe and as soon as I realized that the chicken gravy is made with the same base ingredients and the same method as the sour cream enchilada sauce that is on my famous White Chicken Enchiladas with Green Chili Sour Cream Sauce. Just different seasonings….
I continued on in the recipe to realize that there are about a Bazillion toppings to put on this. Whatever is in the fridge or pantry. Whatever is your fancy.
My girls loved that after I dished up their rice and chicken gravy, they could serve themselves their favorite toppings. Verity loaded up on cheese, pineapple, chow mein noodles, and cranberries. Nora stuck with cheese and tomatoes.
8 Tbsp butter
1/2 cup flour
1 tsp Kosher salt (1/2 tsp if using regular salt)
1/2 cup sour cream
1/4 tsp ground black pepper
32 oz chicken broth or vegetable stock
2 tsp dry Ranch Dressing seasoning packet
1/4 tsp garlic salt
2 cups cooked shredded chicken
Steamed rice (enough for your family)
sliced green onions
chow mein crispy noodles
1. Cook chicken how you choose. I love to toss a few frozen chicken breasts in the crock pot. For this recipe I seasoned the chicken with dried minced onion, pepper, and dry ranch dressing mix. Cook on low for 6-8 hours or on high for 3-4 hours. Drain and shred. Set aside.
2. Place butter into a large saucepan over medium heat. Stir to melt. Slowly whisk in flour, salt and pepper until smooth and thick, about 2 minutes.
3. Slowly whisk in broth until smooth. Increase heat to high and whisk until thick, about 2 minutes.
4. Remove from heat and stir in sour cream, ranch seasoning, garlic salt, and cooked chicken breast. Stir to combine well. Serve over hot cooked rice and top with all the yummies you can find.
Liked the Hawaiian Haystacks? Try One Skillet Hawaiian Pasta