Hawaiian Haystacks

 

Servings: 4 to 6

To Layer:

Start with rice or chow mein noodles and use as the base, then add chicken or shrimp or cod and then cream sauce of your choice (I’ve listed 2 sauce options below). Add the toppings of your choice listed below.

 

Haystack Chicken, Rice and Toppings

 

*3 cups cooked Rice, we used a rice cooker

*Chow Mein Noodles

*Rotisserie Cooked Chicken, cubed or use below chicken recipe

*Shrimp, cooked (I cooked the shrimp in butter on the stove in a frying pan and used the Old Bay but Creole Seasoning is good too)

*Cod (Fish), cooked (I cooked cod in frying pan on the stove in butter and used Old Bay Seasoning but Creole Seasoning is good too)

*Shredded Coconut

*Pineapple Tidbits

*Sliced Almonds

*Cashews

*Your Choice Grated Cheese, Cheddar, Pepper Jack, Mozzarella, etc…

*Sliced Green Onions

*Canned Mandarin Oranges

*Kiwi, gold or green, peeled and sliced

*Celery, diced

*Corn

*Peas

*Olives

*Wonton Strips

Cooking Chicken:

*12 frozen Chicken Tenders

*Extra Light Olive Oil

**Sprinkle the following Spices on the chicken in frying pan and cover with lid and cook until chicken is fully cooked.

*1 teaspoon Deverle’s Seasoning or Season All

*1/4 teaspoon Garlic Powder

*1 tablespoons Dried Minced Onions

*Fresh Ground Black Pepper, to taste

*1/4 teaspoon Red Pepper Flakes

 

Cook the Chicken in a Cast Iron pan or this time I used a Stainless Steel frying pan with lid because my chicken was frozen with 2-3 Tablespoons Olive Oil. Cook and brown the Chicken until it is no longer pink inside or until the internal temperature is 165*F.

After Chicken is cooked I cut into chunks with scissors. Then I remove the lid and allow the moisture to cook out of the pan and allow the chicken to brown and then add 2 or 3 tablespoons of water to deglaze the pan. Serve.

 

Option 1 Cream of Chicken Sauce

Roux/Chicken Cream Sauce

*1/4 cup Butter

*3/4 cup Flour

*1/2 teaspoon Sea Salt

*Fresh Ground Pepper to Taste or White Pepper

*1/8 teaspoon Onion Powder or dried minced Onions

*1/8 teaspoon Garlic Powder

*3 cups Milk

*1 can 10.5 ounce Cream of Chicken Soup, Campbell’s

Melt butter in a skillet on medium-low heat and whisk/add the flour slowly. Then whisk in the milk. Cook on low until the sauce mixture thickens, about 5 minutes and whisking constantly. Then stir in Soup. Heat until warm and serve over Haystacks.

Note: You may have extra sauce, depending on how much sauce your family/guests portions.

Option 2 Coconut Sauce

Roux

*2 tablespoons Butter

*2 Tablespoons Flour

Melt butter in a skillet on medium-low heat and add the flour slowly. Then whisking in the below milk mixture. Cook on low the sauce mixture until it thickens, about 5 minutes and whisking constantly.

2.Milk Mixture

*1/2 cup Whole Milk

*1 cup canned Coconut Milk

*1/2 teaspoon Sea Salt

*1/2 teaspoon bottle Minced Garlic

*1/2 teaspoon Onion Powder

*Fresh Ground Black Pepper or White Pepper, to taste

In a 4 cup pourable measuring cup add: Milk, coconut milk, salt, garlic, onion powder and pepper.

Stir in after cooking sauce:

*1 cup Sour Cream or Greek Yogurt

*1 teaspoon Lemon Juice

After stirring in sour cream and lemon juice, serve on haystacks.

Coconut Sauce recipe adapted from Oh Sweet Basil

Enjoy!

Lindy