I’m excited to share one of our family’s favorite weeknight meals: Hawaiian Haystacks.
This comforting, customizable dish is a crowd-pleaser—even picky eaters enjoy it. It’s quick to prepare, easily scaled for larger families, and perfect for busy evenings or casual gatherings. Print the recipe card below if you’d like to save it.
As a mom, I love how everyone in the family can customize their plate. This recipe serves about 6—double the ingredients if you’re feeding a larger group.
Easy Dinner or Make-Ahead Meal
Hawaiian Haystacks are popular because they’re simple and flexible. The core is a creamy chicken mixture served over rice, and both the base and the toppings can be prepped in advance. You can reheat the chicken mixture and set out bowls of toppings so each person builds their own plate.
The recipe is forgiving: substitute ingredients you already have on hand or adapt to dietary preferences. It’s an ideal solution for a quick weeknight dinner, a potluck, or a family-style buffet.
Hawaiian Haystack Recipe
Gather these ingredients for the chicken-and-rice base:
- 3 cups cooked, shredded chicken (slow cooker or rotisserie chicken both work well)
- 3 cups cooked rice (white or brown)
- 1 can cream of chicken soup
- 1 cup chicken broth
- Salt and pepper to taste
- Optional: 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
Toppings
Arrange toppings in small bowls so guests can customize their haystacks. Some favorites:
- Shredded cheddar cheese
- Diced tomatoes
- Chopped pineapple or pineapple tidbits
- Peas
- Sliced black olives
- Diced bell peppers
- Chopped green onions
- Chopped spinach or lettuce
- Crushed toasted nuts (almonds or cashews)
- Coconut flakes
- Soy sauce
- Sriracha or hot sauce
- Sour cream
- Fried Chinese noodles
- Mandarin oranges
How to Make Hawaiian Haystacks
Follow these simple steps to prepare the base and assemble the haystacks:
- In a large skillet over medium heat, whisk together the cream of chicken soup and chicken broth until smooth and heated through.
- Add the cooked, shredded chicken and stir to coat. Simmer 5–7 minutes until the chicken is warmed and the sauce is creamy.
- Season with salt and pepper (and optional garlic or onion powder) to taste.
- To serve, place a scoop of cooked rice in the center of each plate.
- Spoon a generous portion of the creamy chicken mixture over the rice.
- Top with whatever toppings you like—mix textures and flavors for the best result.
- Let everyone assemble their own haystack and repeat until plates are filled.
Tools
Large skillet or saucepan for warming the chicken and sauce; serving bowls for toppings.
How to Serve and Store
Set up a buffet-style toppings station so each person customizes their plate. This makes dinner interactive and fun for family meals or potlucks.
Store leftovers in an airtight container in the refrigerator. When reheating the chicken mixture, add a splash of chicken broth to keep the sauce from drying out.
And if you’re using coconut flakes for haystacks, consider a simple coconut-based cookie or other dessert to finish the meal.
Recipe Card
Hawaiian Haystacks
Ingredients
- Base Ingredients:
- 3 cups cooked, shredded chicken
- 3 cups cooked rice
- 1 can cream of chicken soup
- 1 cup chicken broth
- Salt and pepper to taste
- Optional Toppings:
- Shredded cheese
- Diced tomatoes
- Chopped pineapple
- Peas
- Sliced olives
- Diced bell peppers
- Chopped green onions
- Chopped spinach or lettuce
- Crushed toasted nuts (almonds or cashews)
- Coconut flakes
- Soy sauce
- Sriracha or hot sauce
- Sour cream
- Fried Chinese noodles
- Mandarin oranges
Instructions
- In a large skillet over medium heat, combine the cream of chicken soup and chicken broth. Stir until smooth.
- Add the cooked chicken and mix until coated. Simmer 5–7 minutes until heated through.
- Season with salt and pepper to taste.
- Place a scoop of cooked rice on each plate.
- Top the rice with a generous spoonful of the chicken mixture.
- Add desired toppings and serve.
- Store leftovers in an airtight container in the refrigerator; add a splash of broth when reheating to keep the sauce moist.
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Sources
FDA
USDA
Culinary Institute of America