Hawaiian Haystacks

 I really like Hawaiian Haystacks.  I don't love all the prep, but just make a bunch and then enjoy the leftovers.  I highly prefer this homemade sauce recipe to the traditional cream of chicken soup.  I typically double or triple the recipe so I have plenty for leftovers.  I found the recipe here.

Yield: 6 servings

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup flour
• 1 cup chicken broth (I use low sodium)
• 2 cups milk
• 3 to 4 cups cooked, cubed chicken (see note)

Instructions 

• In a large skillet or saucepan, melt the butter and olive oil over medium heat. Add the onion and sauté until translucent, 3-4 minutes.
• Add the garlic and cook for about one minute, stirring, until fragrant.
• Combine the flour, broth, and milk in a blender (or use a handheld whisk and a bowl or liquid measuring cup) and blend until smooth.
• Pour the mixture into the pan and cook over medium heat, whisking constantly, until the mixture simmers and thickens, 2-3 minutes.
• Stir in the cooked chicken, salt and pepper. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, stirring often.
• Season to taste with additional salt and pepper, if needed.
• Serve over rice with toppings such as: carrots, peas (thawed from frozen, but not cooked), celery, olives, tomatoes, shredded cheddar cheese, green onions, mandarin oranges, pineapple, and chow mein or Asian rice noodles.

Notes

Chicken: the meat of a rotisserie chicken, cubed or shredded, works great here, as does canned chicken, if you prefer to use that. If you want to use uncooked chicken, use about 1 1/2 pounds boneless, skinless chicken breasts. Cut them into bite-size pieces and saute them until cooked through in step #1 with the onions. 

Original Recipe: over the years, I've changed how I make this recipe to make it even easier. If you are looking for the original recipe, it called for melting 3 tablespoons butter, cooking the onion and raw chicken pieces until the chicken is cooked through, adding the garlic and 1/4 cup flour and cooking for a couple minutes before whisking in the broth and milk and simmering until thickened.