Hawaiian Haystacks

...except with yummy chicken sauce instead of blech cream of chicken soup sauce.

I'm always underwhelmed by the chicken stuff, so I phased this recipe out of our menu. Then my sister showed me the way to this new chicken sauce recipe. I was eating it plain by the spoonful. I kind of wanted to drink it. I got it from this blog.

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

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 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

(**my notes: i used the whole can of chicken broth, so in the future i would add more butter/flour thickener)

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 salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

(**my notes: i mixed half quinoa and half rice. it adds a spring to the rice's bland step. ratio: 4 cups water, 1 cup rice, 1 cup quinua. add the quinua 5-10 minutes after you add the rice - it cooks faster)

Recipe Source: My Kitchen Cafe