Ditch the soup cans and Chinese noodles, this is ultimate Hawaiian haystacks recipe and you’re going to go crazy for them!
Alright, alright! I am clearly not in Washington anymore, Toto! I’ve lived in Utah for 10 years now. 10 YEARS! You guys, am I old enough to even say that? Slowly but surely I’m learning that Utah has a great love of food and family and it’s best to get on board or else you’re totally a loser. These ultimate Hawaiian haystacks actually come from a place of great fear. Fear of being an outcast…
You see, when we first moved to Utah we learned of this thing called, Funeral Potatoes. Basically a cheesy potato casserole with a horrible name. Then there’s the whole Swig cookie thing that I hold strong on not enjoying a cold cookie which is why you don’t see a copycat recipe here. Oh and of course the Navajo Taco and Cafe Rio Sweet Pork, Cafe Rio Chicken, Cafe Rio Cilantro Lime Rice. I mean, you’re totally an outcast if you don’t have those recipes in your recipe box in this state. Don’t even start me on the Magleby’s Buttermilk syrup (it’s liquid gold but that one I did actually grow up on) and Waffle Love Copycat.
The list goes on forever. Utah loves to be social and eat. I was at a relief society meeting the other day and mentioned I’ve never done the whole Hawaiian Haystacks thing and I am pretty sure real live fiery darts shot out of eyeballs aimed straight for my head.
“Mucho take it easy…” folks! (Yes, Nacho Libre is another Utah obsession. No joke. It’s an acquired taste, but I have to admit it has grown on me.) So I researched. And researched. And researched some more. And then I cried a little because much like the other Utah favorite of crockpot chicken and rice (or potatoes or pasta if your family does it different) it’s just this whole cream of chicken soup thing. Nothing wrong with that of course, but I had to shut the door when every recipe called for Chinese noodles.
Nooooooooo. I don’t want Chinese noodles! So I closed up pinterest and set out to make an ultimate version. From scratch. One that actually sounded like it could be Hawaiian. It uses coconut milk, fresh not canned pineapple and crispy little won ton strips instead of those overcooked noodle thingys. You guys, it turned out good. It turned out real good and Hawaiian Haystacks are officially in our recipe book to be eaten often! boom.
Ultimate Hawaiian Haystacks
- 2 Cups Rotisserie Chicken, cubed
- ½ Cup Heavy Cream or Whole Milk
- 1 Cup Coconut Milk, divided
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- ½ Teaspoon Salt
- Fresh Black Pepper
- ½ Teaspoon Garlic, minced
- ½ Teaspoon Onion Powder
- 1 Cup Sour Cream
- 1 Teaspoon Lemon Juice
- Wonton Strips
- Raisins or Craisins
- Tomatoes, chopped
- Shredded Cheese
- Pineapple, chopped
- Mandarin oranges, drained
- Green Onions, chopped
- 4 Cups Cooked Rice
- In saucepan over medium heat, add the butter and melt. Add the garlic, whisking quickly and then flour and continue to whisk for one minute to remove the flour flavor. Add the remaining seasoning, cream and half the coconut milk. Whisk and then bring to a simmer. A llow to cook for 2 minutes or until thick. Whisk in remaining coconut milk and sour cream. Add the chicken and season to taste.
- To serve, place rice on bottom, chicken gravy on top and any toppings you desire. Store leftovers in separate containers in the fridge.