One of my go to meals and all time family favorite dinners is Hawaiian Haystacks. I have shared my recipe before which includes several different ways to make it – stove top, crock pot, meatless. They do, however, all involve cream of chicken soup. I saw a recipe with a made from scratch sauce over at Mel’s Kitchen Cafe and decided to give it a try.
It was a yummy variation on a family staple. I did adapt the recipe to suit my family’s tastes. Now I have a version that I can make from scratch. It is a great recipe to use up leftover chicken or turkey.
No Cream of Soup Hawaiian Haystacks
- 2 cups of cooked and cubed chicken (or shredded chicken)
- 3 tablespoons butter
- ½ onion (about ½ cup), finely chopped
- 1 1/2 tsp garlic, finely minced
- 1 teaspoon salt
- pepper to taste
- ¼ cup flour
- 2 cups milk
- 1 cup chicken broth
- salt and pepper to taste
- 2 Tbsp flour, optional
- 2 Tbsp water, optional
- In a large sauce pan, saute the onion in the butter until soft and translucent. Add the garlic and cook for about one minute, stirring, until fragrant.
- Sprinkle the flour over the onions and stir to combine. Cook over medium heat for one minute.
- Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium. Add the salt and pepper.
- Add the chicken and simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
- At this point if you want the sauce to thicken more, in a small bowl whisk together the 2 Tbsp flour and 2 Tbsp water until smooth, you don’t want lumps. It should look like a paste. Drizzle a little of the flour mixture at a time while whisking into to sauce mixture until desired thickness is reached. I like it to be like a thick gravy.
- Serve the sauce over steamed rice with desired toppings from the list below. Serves 4-6.
Toppings: (items with a star are our favorites)