These HawaiianHaystacks start with a bed of rice that's been topped with creamy chicken gravy. The chicken is loaded with fun salad bar toppings like pineapple, crispy chow mein noodles, olives, tomatoes, and cilantro.
Toppings of choice such as black olives, cherry tomatoes, crispy chow mein noodles, drained crushed pineapple, green onions (see blog post for more ideas)
Instructions
RICE: Cook the rice with water, according to package instructions.
ROUX: Meanwhile, in a skillet, 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 the 1/2 tablespoon Italian seasoning, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 2 teaspoons bouillon powder.
FINISHGRAVY: Gradually (while whisking constantly) add in the chicken stock or broth and then the milk. Bring to a boil and then immediately reduce the heat to low. Stir over low heat until nicely thickened. Remove from heat and stir in the 1/4 cup sour cream and 1 cup Cheddar cheese. Mix until melted and smooth and then stir in 4 cups shredded chicken (See Note 1). Taste sauce and adjust seasonings. Add salt if needed (See Note 2); flavors should sing!
TOPPINGS: Pick as many toppings as you'd like (we think canned crushed pineapple or freshly diced pineapple and chow mein noodles are must-haves!) and separate toppings into bowls.
SERVE: 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: Chicken: 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: Salt: Add salt to personal preference; the amount of salt will depend on the stock used and the bouillon used (so you may not even need any at all!). Add slowly; you can always add more.