Who loves Hawaiian Haystacks? Raise your hand.
I do! Justin does!
He also had a magnificent idea: He likes my casseroles…he likes my Hawaiian haystacks. Being the math/stats guy he is, he did a quick equation in his head and turned to me while we were making the weekly menu.
My eyes widened at the brilliant idea! Hawaiian haystacks casserole! Mmmmm! Delicious!
Here follows the Morrell recipe for Hawaiian Haystack Casserole!
First, put in about a cup of rice into a rice cooker. It should take about 20 minutes to cook.
While it is, cook 4 tenderloins of chicken on a pan with some herbs. My favorite trio is thyme, rosemary, and sage. When it is cooked all the way through, cut/tear it into small pieces.
Cut up the vegetables you typically use for Hawaiian haystacks. We use 1/2 roma tomato, 1/4 green bell pepper, and 1/2 small zucchini. Make sure you have an 8 oz can of pinapple chunks!
Preheat the oven to 350* because you are almost ready to put it in! You also need chicken gravy. You can use a half to 3/4 can of store bought gravy, but that is boring. Or you could use this homemade gravy recipe. And I must say, I’ve made chicken gravy from scratch numerous times, but never as good as this!
Take a cube and a half of chicken bouillon and pound it to tiny, tiny particles and set it outside. Melt 2 tbsp of butter on a pan on medium heat. Pour 2 tbsp of flour in and mix until it is chunky and and all is mixed together. Turn the heat to medium-high. Slowly, little by little, pour in 1 cup of milk. Stir vigorously with a whisk making sure to get the chunks smoothly mixed into the milk. Take the pulverized bouillon cube and pour it into the the rue. Stir until it is all melted. Now, I poured in about 2 tbsp of water to think it just a tiny bit.
Pour everything (the rice, the veggies, pineapple, chicken, and gravy) into an 8×8 casserole dish. Grate about 1/2 cup of cheese into it and mix it all up. Top with a lot of chow mein noodles. Pop in oven for about 20 minutes.
Scoop out and enjoy!
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