Hawaiian Haystacks

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.  There is only one thing I will use Cream of Anything Soup in (Tater Tot Hotdish, courtesy of Minnesota) so when I found this re-vamped recipe making a lucious creamy, garlic sauce.  So delicious you can eat it without the toppings.  It is simple and quick to make and packed with flavor.  I served this with The Best Broccoli Salad (see 10-10-12 posting).

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 (3 tsp), finely minced
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups milk (I used 1%)
1 cup chicken broth

Cooked rice

Topping suggestions:
sliced black olives
chopped tomatoes
shredded cheese
green onions
mandarin oranges
chow mein noodles

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.