Guys, Hawaiian Haystacks aren’t actually Hawaiian. I know, this is an Easter Bunny and Santa Claus level revelation, but we’re friends and friends tell each other these things.
50% of you grew up on these bad boys and the other half of you have no idea what I’m talking about.
Enter exhibit A:
Why are these delicious garbage-can salads attributed to an island paradise? I honestly have no idea and did absolutely no research on the topic.
Because it doesn’t matter. These delicious salads are a family favorite and while these yummy chicken filled, rice dishes won’t be doing the hula any time soon, I promise you that even the pickiest of eaters can make a version they’ll chow down.
And, it’s the perfect meal if you have to feed a crowd!
The ingredients are pretty standard and I did include both the normal version and my gluten-free version in the recipe below.
But let’s talk toppings: you can never have too many. While it’s pretty much agreed upon that you’ve got to have chow mein noodles, rice, chicken and the sauce, everything else is up to the eater!
The other reason I love this recipe is that it’s sooo easy to make. I grab a crockpot and my instapot and set them up – instapot for chicken and crockpot for the sauce. I say sauce but it’s more like a soup.
SHOP MY KITCHEN PICKS
And if I need the chicken done quickly, I grab my instapot and do it there super quick and then shred with my hand-held mixer!
Don’t worry about how they look. It’s not pretty. But the taste? SO good!
Regardless if you’re recapturing your youth or putting the Hawaiian mystery to bed, I know you’re going to agree about the deliciousness of this dish.
If you’d like to make this dairy free, use dairy free butter and don’t add the sour cream. It still tastes great!
We make this early in the day and put in the Crock-Pot until dinner time.
This recipe was adapted from a friend of mine. Check out her blog for more! www.cleanmondaymeals.com
Hawaiian Haystacks
Ingredients
- 1 Can Chicken Broth
- 1 Can Cream of Chicken Soup
- 1 Package Cream Cheese
- 1/2 Package Italian Salad Dressing Packet
- 4-5 Chicken Breasts
- 4-5 Cups of Rice
GF INGREDIENTS:
- 1 stick butter
- 1/2 cup gluten free all purpose flour (I've used Namaste & grandpas kitchen and both turned out the same!)
- 1/2 cup sour cream
- 32 ounces chicken broth (I like using water and adding Shirley J's chicken bouillon)
- 1/2 tsp garlic powder
- 1/2 tsp garlic and herb seasoning (if you don't have any, do a full tsp garlic powder)
- 1/2 tsp pepper
- Salt to taste
- 2 cups shredded chicken
TOPPINGS:
- 1 bag Shredded Cheddar Cheese
- 1 can Black Olives
- 1 can Pineapple Chunks
- 1 bag Chow Mein Noodles
- 1 cup Dried Shredded Coconut
OTHER TOPPING IDEAS:
- olives, tomatoes, green onions, Chinese noodles, pineapple, almonds, coconut, cheese
Instructions
- Mix together chicken broth, soup, cream cheese, and Italian dressing and put in a crockpot and cooked on high until thickened. Turn to warm to serve.
- Put chicken breasts into a crockpot on low for 6-8 hours or on high for 3-4 hours. Before serving, shred with a fork.
- Serve the chicken and sauce over rice with your toppings of choice, such as olives, pineapple chunks, shredded sharp cheddar cheese, coconut, mandarin oranges, and chow mein noodles.
GF DIRECTIONS:
- Melt 1 stick butter into a pot on medium heat. Add gluten-free flour and whisk until combined. Stir for 1-2 minutes. Whisk in the chicken broth and stir until combined. Turn to high heat. Keep whisking the mixture until thick. Take off heat. Add sour cream, seasonings, and shredded chicken. Adjust seasonings to taste.
I must try your recipe, coconut milk yummmm! What, no maraschino cherries? That’s one of my fave toppings.