Have you been on the "Hawaiian Haystack" wagon yet? If not, you are in for a treat! I grew up eating a similar recipe, but made with cream of chicken soup, which doesn't work for gluten free. When I found a recipe for homemade chicken gravy from scratch, I have never gone back! This gravy is so delicious and will make this dinner one of your favorites too! Of course, I realize many kids will not put all of the toppings on their "stacks", in fact my sixteen year old daughter still prefers hers with just rice, chicken gravy, and shredded cheese on top. But, however your kids like to stack it, they can make it their own variety of deliciousness and have fun doing it!
8 tablespoons (1 stick) butter
1/2 cup fine ground white rice flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
32 ounces chicken broth
1/2 cup sour cream
2 teaspoons dry Ranch Dressing seasoning
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast (I use rotisserie chicken)
Crispy gluten-free chow mein noodles (see note in tutorial)
Chopped green pepper
Chopped green onions
Shredded cheddar cheese
Toasted almond slices
Add butter to a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly, letting completely warm. You may prefer additional salt, pepper, and garlic salt.
Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like!
The great thing about this recipe is that you can prepare the gravy ahead of time and then keep it warm in a slow cooker until you are ready to serve.
To begin, I get a rotisserie chicken and shred the breast meat. When I use a Costco chicken, it only takes one breast to get about 2 cups of chicken, then I save the other half for another recipe. To make things easy, I shred the chicken right in the lid of the container.
Now, gather your gravy ingredients and let's get this started!
Put the butter into a large saucepan and let it melt completely, then add the rice flour.
I've learned when making a roux, it is best to use just plain-old white rice flour rather than a flour blend. It works great and won't mess with the consistency.
Once the flour is incorporated, stir until bubbly and thick.
Slowly pour in the chicken broth. Whisk as you pour to avoid those pesky lumps. Another trick I use here is to add the juices from the bottom of the rotisserie chicken container as well.....such good flavor! At this point you can add the seasonings (salt, pepper, garlic salt, and ranch dressing mix) and stir until smooth.
Lastly, add the sour cream and combine. Taste the gravy and add more seasonings if desired.
At this point you can stir in the shredded chicken. Your gravy is ready! You can leave it on the stove on low for a few minutes while you prepare the rice and toppings, or even stick it into your slow cooker to keep warm.
Topping options are totally up to your family's tastes. I'm showing you what my family has found to be our favorites, but feel free to experiment and try your own things. I do have to say that what makes these haystacks "Hawaiian" is that they have pineapple and coconut on top, and it really does add a unique fresh flavor! I spoil my family and toast the almonds and coconut just to make them even better.
I have found these gluten free chow mein noodles on Amazon! They are great and give that little bit of crunch that makes these stacks over the top!
To serve, put a scoop of rice in your bowl, then pour over the gravy. Sprinkle on desired toppings (even more gravy if you're like me and love gravy) and enjoy!
Kids will love making their own stacks and can even put some toppings on the side to eat separately if they don't like mixing their food. Believe me, my kids have gone through that stage before, and it works just fine with this dinner.
Recipe Source: Adapted from a recipe by Picky Palate.