I grew up eating Hawaiian Haystacks, it was one of my favorites! Back in the day though, the only toppings I ate were cheese and crispy noodles! This version is made a bit healthier, and there are no cream soups so it's all from scratch and still super easy to make. I used pineapple, cheese, green onions, tomatoes, and crispy noodles. Some people use raisins, dried cranberries, and olives, so go crazy!
You can enjoy this meal any time of the year, I live in Phoenix so in the heat of summer this is actually perfect, and still so good in the middle of February, but then again I like to eat cornbread and chili in August so maybe I don't know anything. ANYWAY..
Start out with butter and coconut oil and melt in a sauce pan, add flour, and salt & pepper. Stir for a few minutes until its thick and lovely. Next turn up the heat then add chicken stock and stir until it thickens again. At this point add sour cream, garlic, and dry ranch seasoning OR dry italian dressing.
Add shredded chicken breast, and serve over brown rice, or you can put the chicken and gravy in the crock pot until you're ready to serve it.
2 chicken breasts, shredded
2 tablespoons of butter
2 tablespoons coconut oil
1 can chicken stock
salt and pepper to taste
1/4 cup sour cream
2 tablespoons dry Italian or ranch dressing mix
1 tsp minced garlic
enough steamed rice for your family, 3 cups usually does it for us
crispy chinese noodles
sliced grape tomatoes