Hawaiian Haystacks

I don't know about you, but I had Hawaiian Haystacks growing up. I think it might be a Utah Mormon thing. Because I encountered several people while in St. Louis who had never heard of such a thing. They are missing out. I found a recipe for the chicken sauce recipe that I think is really good. I will be using it from now on rather than my simple chicken gravy sauce.

Hawaiian Haystacks

2 chicken breasts, cut into bite sized pieces
3 Tablespoons butter
1/2 onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 cups milk
1 cup chicken broth
Cooked rice
Topping choices: sliced olives, tomatoes, shredded cheese, pineapple chunks, green onions, mandarin oranges and chow mein noodles. Or anything else your little heart desires.

In a large skillet, melt the butter over medium heat and add the onion and raw chicken. Saute the onion and chicken until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute-this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your choice of toppings.

Enjoy!