Either you’ve never heard of Haystacks, or it’s one of your mom’s favorite dinners.
For those of you who are new to Haystacks (a.k.a. me), it’s mainly canned cream of chicken soup over rice and topped with pineapple, veggies, and crunchy noodles. It’s the epitome of 1970’s cooking and popular at church potlucks.
My local grocery store is currently sold out of cream of chicken soup, so I tried to make my own version based on this recipe by The Saucy Fig. I was nervous about how it would turn out, but to my surprise, we ate the entire pan in one sitting!
Plate Method Guidelines:
1/4 Plate Carbs = Rice/Grains
1/4 Plate Protein = Chicken
1/2 Plate Vegetables = Mushroom, Onions, Bell Peppers, Olives, etc.
Fat = Gravy
Here’s the recipe:
- 2 Large Chicken Breasts (~2 cups shredded chicken)*
- 32 oz Low Sodium Chicken Broth (set two cups aside to use to cook chicken)
- 4 Tablespoons Fat ( you can use butter or vegetable oil. I used a mixture of the two, but using butter will create a richer flavor)
- 1/4 Cup Whole Wheat Flour (cornstarch or all-purpose flour works as well)
- 1 Teaspoon Garlic Powder*
- 1Teaspoon Onion Powder*
- 1 Teaspoon Parsley
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Salt (if using celery salt, omit regular salt)
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Celery Salt (optional, but highly recommended)
- 1/2 Cup Plain Greek Yogurt
- Toppings: rice, tomatoes, pineapple, green onions, mushrooms, olives, bell peppers, sliced almonds, chow mien noodles, etc.
I have also used canned chicken for this recipe and I couldn’t tell the difference! I also ran out of garlic and onion powder so I used 1 tsp pampered chef’s garlic herb seasoning as a replacement.
- Cook chicken in an Instapot or Crockpot until chicken is fully cooked and shreds easily. If you do not have a crockpot or Instapot, you can shred a store-bought rotisserie chicken. To prepare the chicken, I threw two frozen chicken breasts in my Instapot and added 2 cups of chicken broth to the pot. I cooked the chicken on high pressure for 45 minutes.
- Once the chicken is done cooking and shredded, heat the oil or butter on medium heat in a large skillet. Once the fat is melted or warm, add flour and whisk quickly until well combined. Add the rest of the chicken broth to the pan 1/2 cup at a time. Continue to whisk.
- Bring the sauce to a boil, then add garlic powder, onion powder, parsley, basil, oregano, salt, pepper, and celery salt. Continue to let the sauce boil over medium heat and frequently whisk until thick.
- Once the sauce is thick, lower heat to simmer. Add shredded chicken and stir. Then add yogurt and gently stir. Let simmer for ~2 minutes. Serve over rice and top with vegetable toppings.
What did you think? Was this your first time trying Haystacks?