Thursday, April 21, 2011

Hawaiian Haystacks (Kyla's favorite Dinner!)

These are requested from Kyla ALL. THE. TIME!!!  (and she's getting pretty good and making them!)  But she's not the only one who loves them.  It's a family favorite!  They are really delicious!  I think the gravy makes all the difference and I have messed around with a few different styles until I got the one that I like the best!  So here it is!!

Hawaiian Haystacks
Prepared rice (3-4 cups depending on the size of your family!:))
3 boneless, skinless chicken breasts (you can use the canned chicken instead if you're in a pinch or need to save some's pretty good as well!)
1/2 cup (1 cube) butter or margarine
1 Tablespoon Chicken bouillon granules
1/2 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth
1/2 cup water
1/3 cup flour

Options for toppings:
Chow Mein Noodles
pineapple chunks (I like the tidbits)
green peppers
green onions
grated cheddar cheese
or anything else that sounds good to you!!

Place chicken breasts in a large pot of water and boil for 20 minutes or until done (if you're unsure us a thermometer.  It should read at least 165 degrees in the largest part of the breast).  Remove from water and shred with 2 forks.

Melt butter in a large microwave safe bowl in the microwave.  Add the flour and stir together until it's pasty (you're making a roux).  Mix in the bullion granules.  Slowly whisk in the milk.  Add just a little at a time and stir well, if you just add it all you're going to have a lumpy gravy!  Add the salt & pepper.  Place in the microwave and heat for 3 minutes.  Take out and stir with a whisk.  It will still be thin.  Microwave again for 2 1/2 minutes and then stir.  Keep microwaving for 2 minutes, stirring in between until it thickens.  Set aside.

Now if you're talented:) you could be doing these 2 step at the same time, but sometimes that just doesn't work for me...I get too distracted and neglect one of the two!

Boil the chicken stock in a 6 quart pan on the stove top.  Place the water and flour together in a jar with a lid and shake very well until there are no lumps (no one likes a lumpy gravy...right??).  When the stock is boiling add the water/flour mixture and stir until it thickens.  Remove from the heat. 

Now pour the chicken stock gravy into the white sauce gravy and stir to combine.  Stir in the shredded chicken.  Now your gravy is all prepared and ready to eat!!

To assemble:  Lay a bed of rice on your plate and cover with the chicken gravy.  Now top with whatever fixin's you like.  My favorite is cheese, pineapple, and green peppers!  So yummy!  My kiddo's and hubby love chow mein noodles on theirs as well.  But there are lots of options!! 

I always eat them the same because I know I like them that way (cheese, pineapple, and green peppers), but would like to know how everyone else likes them so maybe I can venture out and try something new!!  So...what are your favorite combinations??


Laurie Turner said...

My favorite topping that no one else seems to like is peas along with all of the others. We are making this for our girls camp to feed 175 people! So we will just use canned Cream of chicken soup and cream cheese for the gravy.

Jana said...

The cream cheese and cream of chicken gravy is the way to go when you're feeding that many people!! The peas sound really good too...I hadn't thought of that one! Thanks for stopping by!

p.s. So is this Crystal or Laurie? The picture is of Crystal right??:)

Laurie Turner said...

This is Laurie. The picture is of Crystal because it is actually her mission blog that I keep up for her.

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