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.
Notes
Additional Tips: 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