This is for Hawaiian Haystacks (which are rice with chicken gravy and all the toppings you like). You could use cream of chicken soup with milk added to it, but this tastes better, we think. Again I found this on a Mel’s Kitchen Cafe Blog I like to read to get great ideas from for delicious food. They were trying to figure out a good way to replace the cream of chicken soup to make it healthier. Personally, I don’t really have a problem with cream of chicken soup. I love it, but this was great!
And once again, we ate way too fast to take a picture. If you want to see what it looks like follow the link above.
Chicken Sauce for Hawaiian Haystacks
*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks. I should have doubled this because if I did, I wouldn’t have to make dinner tomorrow.)
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 Tablespoons Butter
½ Onion (about ½ cup), finely chopped (I just used 1 teaspoon or less of onion powder because some people in my household don’t like the texture of onions, but do like the flavor.)
3 cloves Garlic, finely minced (I used 1 teaspoon of the crushed garlic that is all ready to use that you buy at the store.)
1 teaspoon Salt
½ teaspoon Pepper
¼ cup Flour
2 cups Milk
1 cup Chicken Broth
In a large skillet (really use a big skillet. I used a small saucepan first and had to switch over.) melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. 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 salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes. It took mine a long time to thicken, so I ended up adding a Tablespoon of Cornstarch to help it along for maybe 10 minutes or so instead of 5.
Serve the chicken sauce over rice with your toppings of choice. I asked some friends what they like on their Hawaiian Haystacks and here is what they added to the basics.
Basics: Cheddar Cheese, Green Onions, Sliced Olives, Chow Mien Noodles
Extras: Olives, Tomatoes, Green Onions, Mandarin Oranges, coconut, pineapple, raisins, peas, sliced steamed Carrots, Broccoli or Cauliflower, Sunflower Seeds, Celery, Cut up Boiled Eggs, Bean Sprouts, and someone even said Mustard.