Hawaiian Haystacks - Homemade Sauce

I was introduced to Hawaiian Haystacks at a Youth Conference, and have loved them ever since.  Traditionally, they are a layered meal starting with rice, and then pouring on some sort of cream of chicken soup.  From there, you can basically use any toppings, but my favorite combination of flavors is:

• Celery
• Fresh Pineapple
• Craisens
• Coconut
• Slivered Almonds
• Chow Mien Noodles

In trying to be healthy, I decided to search for a homemade cream of chicken soup recipe, rather than using it from the can, and found this one.  It turned out great!  I also used brown rice instead of white rice.

 

Homemade Cream of Chicken Sauce for Hawaiian Haystacks

Slightly adapted from this Recipe at Mel's Kitchen Cafe 

Ingredients*

• 2 boneless, cooked chicken breasts, cut into bite-size chunks (or shredded rotisserie chicken)
• 3 tablespoons butter
• ½ onion (about ½ cup), finely chopped
• ½ teaspoon pepper
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth
• 1/8 teaspoon poultry seasoning

Directions

1. In a large skillet melt the butter over medium heat and add the onion. Saute until the onions are soft and translucent, about 2 to 3 minutes.
2. Sprinkle the flour over the onions and stir to combine, making a roux. Put a lid on the pan, and 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. Add cubed chicken. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
3. Serve the chicken sauce over rice with your toppings of choice. 

*Alex thought the sauce was good, but could use a bit more flavor.  Next time, I will try adding a chicken bullion cube to the mix.