I ran across this recipe on Pinterest. Apparently it is a throwback to either the 60's, 70's, or 80's, depending on whom you speak with. Not that it ever hit our house in Oklahoma way back then. But I guess it was a staple in many homes and there were as many variations as, well, there were homes.
From what I understand, haystacks were made with a gravy consisting of cream of chicken soup, milk, sour cream, or some variation. So when I found this re-vamped recipe making your own luscious creamy, garlic sauce, I decided to give it a try. It is simple and quick to make and packed with flavor.
HAWAIIAN HAYSTACKS (4-6 servings)
2 boneless, skinless chicken breasts, cut into bite-sized pieces (or leftover cooked chicken, shredded or cubed)
3 Tbsp butter
1/2 onion (about 1/2 cup), finely chopped
3 cloves garlic, finely minced (I might add extra, depending on the size of the cloves)
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups milk (I used 1%)
1 cup chicken broth
sliced black olives
chow mein noodles
diced sweet peppers
In a large skillet, melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don't add it to the skillet now, you'll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5-6 minutes. Add the garlic and cook for about one more 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 S&P. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.
Serve the chicken sauce over rice with your choice of toppings.