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Hawaiian Haystacks


I have not had these in years!!  I remember liking them when I have had them, but have personally never made them.  I have now been cooking for well over 20 years, and had yet to make these for my family.  A huge hit!!  This recipe has you make the sauce from scratch, and I actually made the base of my sauce, but then cooked my chicken in a Crock Pot with the sauce…much easier to shred the chicken, and it was warm and bubbly when we were all set to eat.  The best part is everyone can make theirs their own, with the flavors they personally enjoy.  My daughter ate everything separately, while my son only had the rice, sauce, cheese, and chow mein noodles.

Serves 6-8 for about $0.95/serving


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8 tablespoons (1 stick) unsalted butter – $0.50

1/2 cup all purpose flour

1 teaspoon kosher salt

1/2 cup sour cream – $0.40

1/4 teaspoon freshly ground black pepper

32 ounces reduced sodium chicken broth – $1.16

2 teaspoons of dry Ranch Dressing seasoning packet – $0.28

1/4 teaspoon garlic salt

2 cups cooked shredded chicken breast – $3

Steamed rice, enough for your family

Optional Toppings:

Chow Mein Crispy Noodles

sliced green onions

black olives



mandarin oranges





shredded cheese


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Place butter into a large saucepan over medium heat, stirring to melt.

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Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes.

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Slowly whisk in chicken broth until smooth.

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Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt.  Stir and season accordingly.

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I transferred the sauce to my crock pot, after I had laid my chicken out in the bottom of the pot, and let it cook on low for about 5 hours.

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When chicken was cooked, I removed it from the crock pot to shred it, then added chicken and sauce to a serving bowl and combined it together.


Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!