Hawaiian Haystacks
A creamy chicken sauce over rice loaded with many vegetables on top. Great for a crowd and my youngest's favorite meal. I always double this. It makes a great leftover, and it also freezes really well. This is one my grandma made often when everyone was coming over.
Ingredients
Sauce
- ½ cup butter
- ½ cup flour
- 2 cups water with chicken soup base or chicken broth
- 1 cup half & half can use 2% or whole milk in a pinch
- 1 tsp poultry seasoning
- salt & pepper to taste
- 2 cups shredded, precooked chicken Rotisserie or leftover chicken is great
Toppings
- 3-4 cups cooked rice for under the sauce
- shredded cheese
- cucumbers, sliced and diced
- olives, sliced
- bell pepper, diced
- tomatoes, diced
- crunchy Chinese noodles
- pineapple tidbits
- shredded coconut
Instructions
- Prep all the toppings and put them into individual bowls for serving and get the rice cooking.
- Start by making a roux by melting the butter in a medium sized pot. Turn the heat to low and add the flour with a whisk.
- Slowly whisk in the chicken broth over medium heat. Whisk and cook till it starts to thicken. Add in the half & half. Stir over the heat till it starts to thicken again. Remove from the heat.
- Stir in the shredded chicken, season with poultry seasoning, salt and pepper. Serve over rice and with whatever toppings you like on top.
- **The sauce, fully made with the chicken, freezes really well. Thaw in the refrigerator and slowly heat in a saucepan before serving.
Notes
- To freeze - Let the sauce cool. Warm slowly in a pot, while stirring often to prevent scorching. Then, it is ready to serve with rice and toppings.