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5 from 1 vote

20-Minute Hawaiian Haystacks

This easy Hawaiian Haystacks recipe features a creamy chicken gravy served over rice with your favorite toppings. A fun, customizable family dinner that's ready in 20 minutes!
Course Dinner
Cuisine American
Keyword chicken haystacks, hawaiian haystack recipe, hawaiian haystacks, hawaiian haystacks recipe, quick and easy hawaiian haystacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 253kcal
Author Blair Lonergan

Equipment

  • saucepan

Ingredients

For the Chicken Gravy:

  • 1 (10.5 ounce) can condensed cream of celery soup, undiluted
  • 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
  • 4 ounces sour cream, at room temperature
  • ¾ cup chicken broth
  • 4 cups diced or shredded cooked chicken (about 1 large rotisserie chicken)

For Serving:

  • Cooked rice or mashed potatoes

Optional Toppings (Pick Your Favorites):

  • Pineapple tidbits, drained
  • Shredded coconut
  • Mandarin oranges
  • Chow mein noodles
  • Shredded cheddar cheese
  • Sliced green onions
  • Diced tomatoes
  • Diced bell peppers
  • Diced celery
  • Sliced water chestnuts
  • Sliced black olives
  • Slivered almonds or chopped peanuts
  • Thawed frozen peas

Instructions

  • In a large saucepan or Dutch oven over medium heat, whisk together the cream of celery soup, cream of chicken soup, sour cream, and chicken broth until smooth and warmed through. Do not boil.
    Whisking together the creamy gravy for a Hawaiian haystacks recipe.
  • Stir in the cooked chicken. Reduce heat to low and simmer, stirring occasionally, until the chicken is heated through (about 5 minutes).
    Adding chicken to a saucepan.
  • While the gravy warms, arrange your toppings in small bowls and set out buffet-style.
  • Divide cooked rice or mashed potatoes among serving bowls. Spoon the warm chicken gravy over the top. Let everyone add their favorite toppings.
    Square overhead shot of a plate of Hawaiian haystacks.

Notes

  • Use rotisserie chicken for the fastest prep. One large chicken yields about 4 cups of shredded meat.
  • Don't boil the gravy. Keep heat at medium or below to prevent the sour cream from separating.
  • Adjust consistency by adding more broth for a thinner gravy.
  • Season to taste. The gravy is mild, so add salt, pepper, garlic powder, or a squeeze of lemon if desired.
  • Swap cream of celery for cream of mushroom soup if you prefer.
  • For a less creamy version, omit the sour cream entirely.
  • Slow cooker option: Combine all gravy ingredients in slow cooker. Cook on LOW 2-3 hours or HIGH 1-2 hours.
  • Classic toppings: Pineapple, coconut, chow mein noodles, green onions, and cheddar cheese.
  • Make ahead: Prepare gravy up to 3 days in advance. Reheat gently on the stovetop.
  • To freeze: Omit sour cream before freezing. Stir in after thawing and reheating.

Nutrition

Serving: 1/6 of the chicken gravy | Calories: 253kcal | Carbohydrates: 11g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 512mg | Potassium: 808mg | Fiber: 1g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 1mg