Rotisserie Chicken Hawaiian Haystacks

If you ask me, Hawaiian Haystacks are one of those recipes that just makes sense for busy families.

This build-your-own dinner brings together creamy chicken over rice with all sorts of fun toppings. The base is simple – seasoned chicken in a smooth sauce made with cream of chicken soup and sour cream.

But here’s where it gets good: everyone gets to pile on their favorite toppings from pineapple and cheddar cheese to chow mein noodles and coconut. Tomatoes, green onions, and carrots add some freshness, while olives and peas round things out.

It’s a crowd-pleasing meal that lets picky eaters skip what they don’t like and load up on what they do.

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What Kind of Chicken Should I Use?

For this recipe, rotisserie chicken is your best friend because it’s already cooked and seasoned, saving you tons of time. You can grab one from your grocery store’s deli section and just shred it up when you get home. If you don’t have access to rotisserie chicken, you can use leftover cooked chicken from another meal, or even poach some chicken breasts in water for about 15-20 minutes until they’re cooked through. Dark meat, white meat, or a combination of both will work just fine – it really comes down to your personal preference, though dark meat tends to be a bit more moist and flavorful.

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Options for Substitutions

This recipe is all about customization, so feel free to make these swaps based on what you have:

• Cream of Chicken Soup with Herbs: Regular cream of chicken soup works perfectly fine if you can’t find the herbed version. You can also make your own cream sauce using butter, flour, chicken broth, and a splash of cream if you prefer homemade.
• Sour cream: Greek yogurt makes a great substitute here and adds a bit more protein. Plain yogurt works too, though it’s slightly thinner.
• Rotisserie chicken: Use any cooked chicken you have – leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. You’ll need about 1 pound of cooked chicken total.
• White rice: Brown rice, jasmine rice, or even quinoa work well as the base. You can also use cauliflower rice for a lower-carb option.
• Toppings: The beauty of haystacks is that all the toppings are flexible. Use whatever you enjoy – skip the pineapple if you’re not into sweet and savory, add bell peppers, use regular fried onions instead of chow mein noodles, or throw in some chopped celery. There’s really no wrong way to top these.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Hawaiian haystacks is heating the cream sauce too quickly or at too high a temperature, which can cause the sour cream to separate and become grainy – keep your heat at medium or medium-low and stir frequently for a smooth, creamy sauce.

Another common error is serving the chicken mixture immediately without letting it simmer for a few minutes, as this extra time allows the flavors to blend together and the sauce to thicken to the perfect consistency.

Don’t forget to drain your pineapple tidbits well before serving, since excess juice can make your entire dish watery and dilute that creamy sauce you worked to perfect.

For the best texture, add your crunchy toppings like chow mein noodles right before eating rather than letting them sit on the hot chicken, which keeps them from getting soggy.

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What to Serve With Chicken Hawaiian Haystacks?

Since Hawaiian haystacks are already pretty loaded with toppings and served over rice, you don’t need much else to make it a complete meal. A simple side salad with ranch or a light vinaigrette helps balance out the creamy chicken sauce and adds some freshness to your plate. If you want something warm on the side, some buttery dinner rolls or garlic bread are perfect for soaking up any extra sauce. For a fun appetizer before digging in, try some coconut shrimp or fresh fruit like watermelon and cantaloupe to keep with the tropical vibe.

Storage Instructions

Store: Keep the chicken sauce separate from your toppings in airtight containers in the fridge for up to 4 days. Store the rice separately too, so everything stays fresh and doesn’t get mushy. The toppings like cheese, pineapple, and veggies will keep best in their own containers.

Make Ahead: This is actually perfect for making ahead! Prep all your toppings the night before and store them in separate containers. You can even make the chicken sauce up to 2 days early and just reheat it when you’re ready to serve.

Reheat: Warm the chicken sauce in a pot over medium-low heat, stirring occasionally until heated through. You can also microwave it in 1-minute intervals, stirring between each one. Make fresh rice or reheat leftover rice with a splash of water to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 130-150 g
• Fat: 100-120 g
• Carbohydrates: 420-470 g

Ingredients

For the chicken gravy:

• 2 cans cream of chicken soup
• 1 cup sour cream
• 3/4 cup milk
• 3 cups cooked chicken (shredded or cubed)
• 1/2 teaspoon garlic powder

For the base:

• 6 cups cooked long-grain white rice

For the toppings:

• 1 1/2 cups shredded cheddar cheese
• 1 can pineapple tidbits (drained)
• 1/2 cup sliced black olives
• 2 medium tomatoes (diced)
• 1/2 cup sliced green onions
• 1 cup frozen peas (thawed)
• 1 cup chow mein noodles
• 1/2 cup shredded carrots
• 1/4 cup toasted shredded coconut

Step 1: Prepare and Organize Your Toppings

• 1 can pineapple tidbits
• 1/2 cup sliced black olives
• 2 medium tomatoes
• 1/2 cup sliced green onions
• 1 cup frozen peas
• 1 cup chow mein noodles
• 1/2 cup shredded carrots
• 1/4 cup toasted shredded coconut

While your rice and chicken are being prepared or reheated, set up all your toppings in small bowls for easy assembly.

Arrange the drained pineapple tidbits, black olives, diced tomatoes, sliced green onions, thawed peas, chow mein noodles, shredded carrots, and toasted coconut in separate serving bowls.

This mise en place approach ensures smooth assembly and lets each person customize their haystack exactly how they like it.

Step 2: Build the Creamy Chicken Base

• 2 cans cream of chicken soup
• 1 cup sour cream
• 3/4 cup milk
• 1/2 teaspoon garlic powder
• 3 cups cooked chicken

In a medium saucepan over medium heat, combine the cream of chicken soup, sour cream, milk, and garlic powder.

Stir frequently until the mixture is smooth and heated through, about 3-4 minutes.

The sour cream will blend into the soup base, creating a rich, creamy sauce.

Add the cooked chicken to the pan and stir gently until everything is warmed through and well combined, about 2-3 more minutes.

I like to taste the sauce at this point and add a little salt and pepper if needed—the soup is salty, but sometimes a pinch more makes all the difference in flavor.

Step 3: Assemble and Serve the Haystacks

• 6 cups cooked long-grain white rice
• creamy chicken mixture from Step 2
• 1 1/2 cups shredded cheddar cheese
• toppings from Step 1

Divide the cooked rice among serving bowls or plates, creating a nest-like base.

Ladle the creamy chicken mixture from Step 2 over the rice.

Top with the shredded cheddar cheese while the dish is still hot so it slightly melts into the sauce.

Let each person add their desired combination of toppings from Step 1, building their perfect haystack.

I always let guests choose their own toppings because everyone has different preferences—some love the crunch of chow mein noodles, while others prefer extra pineapple and coconut for sweetness.

Rotisserie Chicken Hawaiian Haystacks

Delicious Rotisserie Chicken Hawaiian Haystacks recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 6 servings

Calories 3350 kcal

Ingredients

  

For the chicken gravy

• 2 cans cream of chicken soup
• 1 cup sour cream
• 3/4 cup milk
• 3 cups cooked chicken (shredded or cubed)
• 1/2 teaspoon garlic powder

For the base

• 6 cups cooked long-grain white rice

For the toppings

• 1 1/2 cups shredded cheddar cheese
• 1 can pineapple tidbits (drained)
• 1/2 cup sliced black olives
• 2 medium tomatoes (diced)
• 1/2 cup sliced green onions
• 1 cup frozen peas (thawed)
• 1 cup chow mein noodles
• 1/2 cup shredded carrots
• 1/4 cup toasted shredded coconut

Instructions

 

• While your rice and chicken are being prepared or reheated, set up all your toppings in small bowls for easy assembly. Arrange the drained pineapple tidbits, black olives, diced tomatoes, sliced green onions, thawed peas, chow mein noodles, shredded carrots, and toasted coconut in separate serving bowls. This mise en place approach ensures smooth assembly and lets each person customize their haystack exactly how they like it.
• In a medium saucepan over medium heat, combine the cream of chicken soup, sour cream, milk, and garlic powder. Stir frequently until the mixture is smooth and heated through, about 3-4 minutes. The sour cream will blend into the soup base, creating a rich, creamy sauce. Add the cooked chicken to the pan and stir gently until everything is warmed through and well combined, about 2-3 more minutes. I like to taste the sauce at this point and add a little salt and pepper if needed—the soup is salty, but sometimes a pinch more makes all the difference in flavor.
• Divide the cooked rice among serving bowls or plates, creating a nest-like base. Ladle the creamy chicken mixture from Step 2 over the rice. Top with the shredded cheddar cheese while the dish is still hot so it slightly melts into the sauce. Let each person add their desired combination of toppings from Step 1, building their perfect haystack. I always let guests choose their own toppings because everyone has different preferences—some love the crunch of chow mein noodles, while others prefer extra pineapple and coconut for sweetness.