This post may contain affiliate links. Please see disclosure policy here.
Hawaiian Haystacks are a family favorite and definite comfort food at our house. A creamy chicken gravy served over rice with all your favorite toppings.
I think this dish is pretty much a staple for a lot of families and was a regular part of our meal rotation when we had kids at home. Whenever my daughter, Cali got to pick what we had for dinner her choice was always Hawaiian Haystacks. It is also a favorite thing to fix when all our kids come home for a visit and now the grandbabies love it too!
I think this recipe came from one of the very first cookbooks I got when I was married – Make a Mix.
Quick and Easy Hawaiian Haystacks
This dinner is quick and easy to prepare and it is a great one when you are feeding a crowd too. The other reason it is great for a crowd is because it’s perfect for picky eaters. People can personalize it to their tastes, depending on what toppings they add.
Ingredients Needed
Chicken. I always use chicken boneless, skinless chicken breasts but you could also use thighs. Leftover turkey can also be used.
Cream of Chicken Soup. We are using store bought canned soup for a quick and easy meal I also have a dairy free, gluten free version of cream of chicken soup.
Chicken Broth. If you prefer a creamier sauce/gravy you can use milk instead. You could also add in some sour cream if you’d like a creamier texture.
Salt and Pepper. Add to taste.
Haystack Toppings
- Pineapple Tidbits
- Chow mein noodles
- Peanuts (or other nuts such as slivered almonds)
- Green Onions
- Broccoli
- Peas
- Tomatoes
- Cheese (we use cheddar cheese)
- Black Olives
- Dried Cranberries
- Shredded Carrot
- Mandarin Oranges
- Bell Peppers
- Mushrooms
- Celery
How to make Hawaiian Haystack Recipe
Instructions:
- Cook the Chicken. I have three favorite ways for cooking chicken. The first one is in the slow cooker, the chicken stays nice and moist and doesn’t dry out. You can also do it in the Instant Pot in less time, it only takes about 25 minutes and is a great way to do a lot at one time. The quickest way to do though is in the microwave. You can find all the details for the microwave method here.
- Shred Chicken. Shredding the chicken while it is still warm is the easiest way. You can shred it or dice it into small bite size pieces.
- Make the Gravy. The easiest way to make the gravy is with canned cream of chicken for the gravy but you can also make your own cream of chicken (see below). I also have a diary free, gluten free version here. Add the soup to a sauce pan and then add in chicken, stir to incorpoate. Add in enough chicken broth to get the consistency you like. We don’t like it too runny! Heat through.
- Heat over medium heat on the stove top.
How to Serve It
We always serve Hawaiian Haystacks over a bed of rice. You can use white rice, brown rice or cauliflower rice.
Pour chicken gravy over rice and then add favorite toppings and you are good to go! It doesn’t get any easier than this! It’s a meal the whole family will love!
Tips and Tricks
Use your crockpot to keep the gravy warm. This is the perfect way to serve it if you are feeding a crowd or taking this to a potluck.
Store leftover Hawaiian Haystacks in an airtight container in the fridge for 2-3 days. The gravy can also be frozen for 2-3 months.
Reheat chicken gravy in a saucepan on the stove top or in the microwave. If the gravy seems to thick, add some additional chicken broth to thin it down
Frequently Asked Questions
Yes you can! Instead of canned cream of chicken soup use this recipe for Gluten Free Dairy Free Cream of Chicken Soup. It’s delicious and no one will ever know it’s dairy free and gluten free!
This is the perfect make ahead meal. Make the chicken gravy ahead and store in the refrigerator or freezer until ready to serve. Rewarm on the stove top, microwave or crockpot. If you are serving a crowd, serve it out of the crockpot. All the toppings can be prepared ahead of time and then just kept stored in the fridge, covered with plastic wrap until ready to serve.
Be sure and follow me over on You Tube for weekly cooking demos.
For other delicious recipes try these:
Hawaiian Haystacks
Ingredients
- 1 can cream of chicken soup
- 1-2 cups chicken broth
- 2 cups chopped cooked chicken
Toppings
- cheese
- green onion
- tomato
- broccoli
- chow mein noodles
- peanuts
- pineapple
- black olives
- carrotts
- peas
- dried cranberries
Instructions
- Add chicken to cream of chicken soup
- Add chicken broth until desired consistency
- Serve over rice
- Top with desired toppings
Tips & Notes:
Nutrition Facts:
Mike says
Can I change the recipe to fit into my dairy changes I’ve had to make?
Thanks Mike
Leigh Anne Wilkes says
For a dairy free version use this recipe for the Cream of Chicken Soup -https://www.yourhomebasedmom.com/dairy-free-and-gluten-free-cream-chicken-soup/
Julie says
Would you by any chance know the amounts for all the toppings if I am serving this to 200 people?
Leigh Anne says
I don’t. Whenever I am feeding a crowd like that – I figure out what one portion would be and then do the math. Good luck!
Sandra says
I saw your GF cream of chicken soup recipe and came to see this one – how much of the homemade Crm of chik would equal two cans? Thanks in advance!
Leigh Anne says
It’s not exact but I use about 4 cups. 2 Cups per can
Toni says
This is a new variation on the ‘haystacks’ we’ve been making in our family for years. Ours is more Latin based, with Organic corn chips on the bottom, a little smashed, then toped w/ seasoned beef or chicken, then black or refried beans, then an assortment of toppings: shredded lettuce, chopped tomatoes, green onions, salsa or enchilada sauce, black olives, shredded cheese, sour cream, avocado slices… whatever happens to be ‘on hand’ when we make them. A little meat goes a long way b/c of all the other ingredients. This is also GF and dairy free if you omit the cheese & sour cream, or use a lactaid or vegan version. I like your idea for haystacks and we will be trying it in our house soon! . 🙂
Toni says
This is a new variation on the ‘haystacks’ we’ve been making in our family for years. Ours is more Latin based, with Organic corn chips on the bottom, a little smashed, then toped w/ seasoned beef or chicken, then black or refried beans, then an assortment of toppings: shredded lettuce, chopped tomatoes, green onions, salsa or enchilada sauce, black olives, shredded cheese, sour cream, avocado slices… whatever happens to be ‘on hand’ when we make them. A little meat goes a long way b/c of all the other ingredients. I like your version, and we will be trying it in our house soon! 🙂
Leigh Anne says
Your family’s version sounds great!