Sunday, April 29, 2012

Hawaiian Haystacks

I remember my Mom and Grandma making these when I was a child. It was soooo good and I've been looking for months for the prefect recipe and I think I found it. A lot of recipes out there call for cream of chicken soup and that just didn't sound good and it awsn't even close to how my Mom & Grandma would make it; that's why I love this recipe - you make the gravy from scratch - it's soooo much better this way! Enjoy!!

Makes 4 servings

8 tablespoons (1 stick) unsalted butter
1/2 cup all purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
32 ounces chicken broth
1/2 cup sour cream
2 teaspoons of dry Hidden Valley Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast (1 rotisserie chicken - shredded)
Steamed rice, enough for your family (for this recipe 4 cups of cooked rice is perfect)

Chow Mein Crispy Noodles
Sliced green onions
Sliced black olives
Pineapple chunks, drained
Slivered almonds
Shredded cheese
Mandarin oranges, drained
Shredded coconut

1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.

2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!

*Recipe From: Picky Palate

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