Hawaiian Haystacks

This is a newly re-discovered family favorite.  When I was pregnant with our first daughter, hawaiian haystacks were the only real dish I could stomach for the first trimester.  As you can imagine, dear hubby and I quickly had our fill.  I finally broke this out last week and everyone loved it.  The best thing about hawaiian haystacks is that you can get as creative as you would like to with the toppings. I just put out several little bowls of ingredients and everyone got to choose their own.  The girls loved feeling like mini chefs.

Recipe:

1 stick butter
1/2 C flour
2 tsp salt
1/2 tsp pepper
1/2 C sour cream
32 oz chicken broth
2 tsp ranch dressing mix
1/4 tsp garlic salt
3 C cooked, shredded chicken breast
steamed rice

toppings (examples)
green onions
black olives
crispy chow mein noodles
pineapple
tomatoes
peppers
almonds
cheddar cheese
cranberries

Melt butter in saucepan.  Add flour, salt and pepper.  Stir (or whisk) until there are no remaining lumps.  Whisk in chicken broth and allow to simmer, whisking periodically, until thickened into a gravy.  Mix in sour cream, ranch mix and garlic salt.  Remove from heat.  Combine with shredded chicken.

Serve on top of steamed rice.  Add toppings as desired.