Healthified Hawaiian Haystacks

Thursday, August 31, 2017



It's been a long time since I posted a recipe. (#sopregnant #sosick)  But this dinner has been a go-to for our family for years, and one that still surprises me how much the kids will eat of it.  I made it again for us last week and my 4 year old had four servings alone, and the 6 and 2 year olds had three. I decided I can no longer keep this goodness to myself!

Many of you with Mormon heritage will recognize "Hawaiian Haystacks" as a chicken sauce swimming in cream-of-something condensed soup.  Not so here.  (#sonasty #oknomorehashtags) This sauce has a little butter and flour, but mostly chicken broth and a bit of milk to make up a tasty sauce with some other surprise ingredients.

The great thing about haystacks is you can load it up with shredded chicken so the sauce itself doesn't have to be super thick--just enough to coat the chicken when mixed in. The toppings are where the kids can have fun AND get in much more veggies.  

My personal favorite toppings are: Cheese, diced tomato, peas, cashews, and diced fresh pineapple.  Diced peppers, carrots, water chestnuts, olives, or even cucumbers are also a great way to add in some vegetables.  Serve it over brown rice (I make mine in the Instant Pot) and you're looking at a healthy dinner.

I'd love to know if you try it and what you think!
Healthified Hawaiian Haystacks
2 1/2 cups of cooked shredded chicken, set aside (2 cups and up to 3 cups works)
1/2 onion finely chopped
1 garlic clove diced
2 TB butter
2 TB flour
1 cup chicken stock
1/2 cup milk 
1/4 cup plain yogurt or sour cream
1 TB Dijon mustard
Sprinkling of herbs for color (basil, oregano, etc.)
Salt and Pepper to taste
(optional) Dash of hot sauce

In large skillet, melt butter on medium heat.  Saute onion and garlic under tender, about five minutes. Add flour and stir for one minute (yes, you do this with the onion and garlic still there--it works, promise!).  Whisking constantly, slowly add chicken stock, followed by milk and yogurt/sour cream.  Bring mixture to boil and then immediately put it at a simmer.  As sauce thickens for 3-5 minutes, add in mustard, herbs, and salt and pepper to taste.  If sauce is too thick, add a bit more milk or chicken stock.  Don't be afraid to try the small dash of hot sauce--it adds something special without making the dish spicy.  Add shredded chicken and cook just long enough for it to be heated through.

Serve with rice and toppings of your choice.  Enjoy!

1 comment:

  1. We love "crunchy noodles" or the chow mein noodles on top, too. I just tried the homemade cream of chix soup the other day andl oved it! Anxious to try your recipe.

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