Recipe: Chinese Chicken Haystacks (aka Hawaiian Haystacks)


I inherited this recipe when I married into John’s family.  It is my husband’s favorite meal!  It’s got a secret sauce on it that makes it ten times better than any other Hawaiian haystack you’ve ever had.  Plus it feeds the masses, so it is a great entertaining dish.  Just have everyone bring a topping and it’s the easiest party you ever threw.

Chinese Chicken Haystacks
Serves 12
A hearty dish with a tangy twist that blows all other haystack recipes away.
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
  1. 8 cups cooked rice
  2. 6 cups cooked shredded chicken
  3. 1 1/2 family sized cans (26 oz. each) Cream of Chicken Soup
  4. 1 pint sour cream
  5. {Sweet and Sour sauce}
  6. 1 cup pineapple juice
  7. 3/4 cup brown sugar
  8. 1/4 cup white vinegar
  9. 2 tbs cornstarch
  10. {Topping ideas}
  11. chow mein noodles
  12. pineapple
  13. mandarin oranges
  14. cheddar cheese
  15. honeyed almonds (from salad section)
  16. green onions
  17. celery
  18. diced tomatoes
  19. shredded coconut
  1. Combine soup and sour cream in a large sauce pan. Add chicken and heat until bubbly.
  2. For the sweet and sour sauce, stir everything together with a whisk until there are no lumps. Bring to a boil and simmer 8-10 minutes until the vinegar isn't too strong smelling. The key is to cook out most of the vinegar smell, otherwise it won't be as tasty.
  3. Serve it with the toppings buffet style.
Adapted from Erin Henrie (originally from Carrie England)
Adapted from Erin Henrie (originally from Carrie England)
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