The Pioneer Woman Tasty Kitchen
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Hawaiian Haystacks

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

A complete throwback to the 80′s – this meal is even more delicious now with a reinvented, homemade, simple chicken sauce. It’s lip-smacking good!

Ingredients

  • 3 Tablespoons Butter
  • 1 pound Boneless, Skinless Chicken Breasts, Cut Into Bite-sized Chunks (or You Can Use Leftover Cooked Chicken)
  • ½ cups Chopped Onion
  • 3 cloves Garlic, Finely Minced
  • ¼ cups Flour
  • 2 cups Milk Or Cream
  • 1 cup Chicken Broth
  • 1 teaspoon Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • Optional Toppings: Olives, Shredded Sharp Cheddar Cheese, Chopped Tomatoes, Chopped Green Onions, Mandarin Oranges, Chow Mein Noodles
  • 6 cups Cooked Rice

Preparation

In a large skillet 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 raw chicken) 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 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, Mandarin oranges and chow mein noodles.

3 Comments

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Avatar of dixiechik

dixiechik on 9.25.2010

This looks fun and so good! Thanks – can’t wait to try it.

Avatar of Merryweather Mama

Merryweather Mama on 9.12.2010

I love Hawaiian Haystacks! I can’t wait to try out your recipe–anything that replaces the can of cream of chicken soup has my interest!! Thanks for posting this!

Avatar of shari

shari on 9.12.2010

Where was I in the 80′s? Maybe I can blame it on the 70′s? Anyway, I have never heard of “haystacks” that in any way resemble this lovely sounding recipe! It looks like fun, and I will have to give it a try. Thanks!

5 Reviews

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Avatar of Marie

Marie on 11.15.2011

So much better than Hawaiian Haystacks with cream of mushroom soup. I used 1 1/2 C chicken stock and 1 1/2 C soymilk, added a little bit of curry powder and it was devoured by all of my little ones (and my big ones!)

Avatar of alicook

alicook on 4.3.2011

Wow. So easy and I loved it! So did my husband, a new regular in our dinner rotation.

Avatar of sarahfromvirginia

sarahfromvirginia on 2.26.2011

Easy-peasy, simple and delicious. I used 1 cup milk, half a cup of cream, and a cup and a half of chicken broth and it was plenty creamy — I don’t think I would recommend going with more cream than that.

Avatar of joychantry

joychantry on 1.12.2011

This is now my favorite recipe for Hawaiian Haystacks. We all went back for at least 2nds, including my husband who claimed he didn’t like this meal before tonight. Thanks so much!

Avatar of Catherine

Catherine on 10.29.2010

Mel, thank you for reinventing the sauce without canned soup! I had not made haystacks for years because of that roadblock, but they’re back now. I have made your version twice, and it’s a big hit!

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