Hawaiian Haystacks
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
4
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Calories
398 kcal
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Course
Main Course
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Cuisine
American
Hawaiian Haystacks
Description
The base of Hawaiian Haystacks consists of chicken cooked and cubed, simmered slowly in a creamy blend of chicken broth, cream of chicken soup, and sour cream, with simple seasoning of salt and black pepper. Cooking in a slow cooker tenderizes the chicken and melds the flavors. The creamy sauce has a smooth texture that contrasts with the crisp toppings.
This dish is commonly served over white rice, which can be steamed or instant, acting as a neutral base to absorb the flavorful sauce. The generous toppings add color, crunch, and varying flavors: almonds provide a nutty crispness, cheese adds richness, green onions offer a mild onion bite, pineapple tidbits contribute sweetness and acidity, and crunchy noodles or wonton strips offer crisp textures, giving each bite a contrast.
Practical tips include freezing the uncooked main ingredients in a Ziploc bag for up to three months for easy meal prep. The dish components – rice and chicken gravy – store well separately in the refrigerator or freezer. The recipe also provides options for making the dish with uncooked chicken by cooking it longer in the crock pot, or stovetop preparation by heating the soup and broth mixture and adding sour cream last.
Ingredients
- 1 (14.5-ounce) can chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 2-3 chicken breast cooked and cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3-4 cups white rice or instant rice made according to the package instructions, steamed
Toppings
- almonds slivered almonds, shredded cheese, chopped celery, homemade
- cheese
- green onions
- pineapple tidbits
- Chow Mein noodles
- wonton strips
Instructions
- Combine broth, soup, and sour cream in a slow cooker and stir to mix.
- Add chicken cubes, salt, and pepper and stir. Cover and cook on high for 1-2 hours or on low for 3-4 hours.
- Serve chicken and gravy over rice. Top with desired toppings.
Notes
- The broth, soup, sour cream, chicken, salt, and pepper can be combined and frozen in a Ziploc bag for up to 3 months and later thawed and reheated in a crock pot.
- Cooked rice and chicken gravy should be stored separately in airtight containers; keep refrigerated for 3-4 days or frozen for 3-4 months.
- For uncooked chicken, toss with cornstarch and cook longer in the slow cooker: 3-4 hours on high or 6-8 hours on low.
- Stovetop method: Simmer chicken, broth, and soup mixture over medium heat until heated through, then stir in sour cream.
- Rice can be cooked on the stove, in a rice cooker, or crock pot following specific instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 398kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 106mg | 35% |
| Sodium | 444mg | 19% |
| Potassium | 535mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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