Wednesday, April 2, 2014
Hawaiian Haystacks is a classic! This dish feeds a crowd, it is easy to customize--even the pickiest eater will find something here to like. I have been making it for years, the gravy is usually a can of Cream of Chicken soup, broth, milk and maybe some sour cream. Not bad and very easy. But in my quest to feed my family less processed food I have been looking for a 'from scratch' recipe. Mel's Kitchen Cafe to the rescue. Her recipe is easy and delicious, I have no desire to reinvent the wheel so I happily tried her version.
This recipe will make the perfect Sunday Dinner when I invite the Grandmas and kids. Everyone can bring a topping and we will all live happily ever after! I do like a good ending.
2 chicken breasts, cut into bite-sized chunks
3 Tbsp Butter
1/2 cup finely chopped onion
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups milk
1 cup chicken broth
In a large skillet over medium heat melt the butter and add the chicken and onions. Cook until the onions are translucent and the chicken is cooked through, 5-6 minutes. Add the garlic and cook, stirring, for one minute.
Sprinkle the flour over the onions, chicken, and garlic and stir to combine. Cook for one minute. Slowly whisk in the milk and chicken broth. Cook, stirring constantly, and bring the sauce to a simmer. Add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, 5-8 minutes.
Serve over rice with your choice of toppings. Some of our favorites are celery, tomatoes, olives, pineapple, mandarin oranges, peas, green onions, cheddar cheese, crunchy noodles, and slivered almonds.