Hawaiian Haystacks

About this recipe

Hawaiian Haystacks is a build-your-own dinner: a creamy chicken gravy ladled over rice, with a spread of toppings at the table so everyone stacks their own plate. It's an easy way to feed a group with different tastes, since the gravy and rice stay the same and the toppings change from plate to plate.

Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 32 ounces reduced-sodium chicken broth
• 1/2 cup sour cream
• 2 tsp dry Ranch dressing seasoning packet
• 1/4 teaspoon garlic salt
• 2 cups cooked shredded chicken breast
• Steamed rice, enough for your family
• Toppings: chow mein crispy noodles, sliced green onions, black olives, pineapple, cranberries, almonds, tomatoes, shredded cheese

Instructions

1. 1Melt the butter in a large saucepan over medium heat. Whisk in the flour, salt, and pepper until smooth and thick, about 1-2 minutes.
2. 2Slowly whisk in the chicken broth until smooth, then turn the heat to high and keep whisking until thickened, about 2 minutes.
3. 3Stir in the sour cream, Ranch seasoning, garlic salt, and shredded chicken. Taste and add more salt, pepper, or garlic salt if you like.
4. 4Serve right away, or move the gravy to a crock pot on low to keep warm until dinner.
5. 5Spoon rice onto plates, ladle the chicken gravy over the top, and let everyone add their own toppings at the table.

Tips for the best results

• Cook the rice and set out all the toppings in small bowls before the gravy is done, so everything is ready to stack while it's hot.
• The gravy thickens as it sits. If it gets too thick, whisk in a splash of chicken broth until it loosens.
• Use rotisserie chicken or leftover cooked chicken, shredded small, to save time.
• Keep the gravy warm in a crock pot on low if people are serving themselves in waves.

Swaps and variations

• Classic toppings beyond the list include mandarin oranges, shredded coconut, celery, and peanuts.
• Serve the gravy over baked potatoes or egg noodles instead of rice.
• Use leftover turkey in place of the chicken.

Storing and reheating

Store the gravy, rice, and toppings in separate containers in the refrigerator for 3 to 4 days. Reheat the gravy gently on the stove with a splash of broth, stirring often. Because the gravy contains sour cream, it can separate when frozen, so it's best eaten fresh from the refrigerator.