Chicken Hawaiian Haystacks with Creamy Gravy
These Hawaiian Haystacks are creamy, colorful, and endlessly customizable—the build-your-own family dinner everyone gets excited about! A rich, silky homemade chicken gravy, flavorful upgrades, and my expert tips take this nostalgic comfort-food favorite to the next level, making it an easy weeknight dinner and a fun, crowd-pleasing meal for gatherings.
Servings 6 servings (1/2 C/person)
Ingredients
CHICKEN GRAVY
- 1 14.5 oz. can low sodium chicken broth
- 1 tablespoon cornstarch
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 teaspoons chicken bouillon, powder or base like Better Than Bouillon
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3/4 tsp EACH garlic powder, onion powder
- 1/2 tsp EACH salt, dried parsley
- 1/4 teaspoon pepper
- 1/8 teaspoon celery seed (optional)
- 1/2 cup full fat sour cream
- 2½ cups shredded rotisserie chicken
TOPPING IDEAS
- Cooked white rice, for serving
- Classics: Shredded cheddar cheese, thawed frozen peas, chopped tomatoes, sliced olives
- Vegetables: Chopped celery, bell peppers, cucumbers, shredded carrots
- Tropical and sweet: Pineapple tidbits, mandarin oranges, shredded coconut, and dried cranberries or raisins
- Crunchy finish: Crunchy chow mein noodles (A MUST!) and sliced almonds
- Herbs/Aromatics: Chopped green onions, parsley, or cilantro
Instructions
- Cook the rice. Start the rice first so it’s ready when the gravy is.
- Dissolve the cornstarch. In a liquid measuring cup or small bowl, whisk the cornstarch into the broth until no streaks remain. Set aside.
- Make the roux. In a large saucepan or braiser, melt the butter with the olive oil over medium heat. Whisk in the flour and cook for 3 minutes, whisking constantly. It should be bubbly and smell lightly nutty but stay pale, with no browning. Reduce the heat as needed.
- Add the liquid. Remove the pot from the heat. Whisk in the broth a couple of tablespoons at a time, then the milk the same way, whisking constantly. At first, it will form a thick paste. Keep going, and once it loosens into a smooth sauce, you can add the liquid a little faster. Stir in the bouillon, Dijon, Worcestershire, and spices.
- Thicken. Return the pot to medium heat and bring it to a gentle boil, whisking constantly. Reduce to a simmer and stir until the gravy coats the back of a spoon. Stir in the sour cream, followed by the chicken, and warm through without boiling. Season with salt and pepper to taste.
- Build your haystacks. Spoon rice onto plates, ladle on the chicken gravy, and pile on your favorite toppings. Dig in!