Hawaiian Haystacks

5 from 3 votes

Hawaiian Haystacks start with rice, creamy chicken gravy, and a medley of fun toppings like pineapple, crispy chow mein noodles, olives, and fresh cilantro.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American

Keyword: hawaiian haystacks

Servings: servings

Author: Chelsea Lords

Cost: $10.86

Equipment

Large pan

Ingredients

1 cup uncooked rice white or brown
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 tablespoon Italian seasoning
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons chicken bouillon powder
1 cup whole milk
1 cup chicken broth or stock
1/4 cup sour cream
1 cup extra sharp Cheddar cheese freshly shredded
4 cups cooked chicken prepared rotissarie, shredded/chopped, see note 1
Toppings as desired see note 2

US - Metric

Instructions

Cook the rice with water, according to package instructions.
Meanwhile, in a pan, over medium heat, melt the butter. Slowly whisk in the flour until completely combined with no chunks (a thick dough will form). Stir over medium heat for 1 minute. Add in Italian seasoning, pepper, garlic powder, onion powder, and bouillon powder.
Gradually (while whisking constantly) add chicken stock and then milk. Bring to a boil, then immediately reduce heat to low. Stir over low heat until nicely thickened. Remove from heat and stir in the sour cream and Cheddar cheese. Mix until melted and smooth, then stir in the shredded chicken (see note 1). Taste sauce and adjust seasonings. Add salt if needed (see note 3); flavors should sing!
Pick as many toppings as you’d like (I think canned crushed pineapple or freshly diced pineapple and chow mein noodles are must-haves!) and separate toppings into bowls.
Add rice to plates and top with chicken gravy. Let everyone pick their toppings and add them right on top. Enjoy immediately.

Notes

Note 1: If you’d like a more saucy chicken (bigger emphasis on the gravy), only add 3 to 3 and 1/2 cups rotisserie chicken.

Note 2: Add some toppings of choice such as black olives, cherry tomatoes, crispy chow mein noodles, drained crushed pineapple, and/or green onions (see blog post for more ideas).

Note 3: Add salt to personal preference; the amount of salt will depend on the stock and the bouillon used (so you may not need any at all!). Add slowly; you can always add more.

Storage: Store Hawaiian Haystack leftovers by keeping the components separateand refrigerate everything for up to 3 days. Reheat the rice and gravy separately, then assemble with fresh toppings when serving.

Nutrition