Easy Hawaiian Haystacks

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Hawaiian Haystacks in a brown bowl with fresh block cheese on the side.

Hey everyone! Chelsea back from Chelsea’s Messy Apron to share one of my favorite dinner recipes.

I have a huge obsession with Hawaiian haystacks. You’ve all heard of them right? Some form of shredded meat on top of rice with a variety of different toppings to chose from? Otherwise known as: the best food ever.

I’ve adapted a traditional Hawaiian haystack dish into a cook-in-your oven, all-in-one-place kind of dish. And so not only is it super easy, it’s also super delicious! I hope you enjoy!

Close up photo of Hawaiian haystacks and brown bowl.


Easy Hawaiian Haystacks

0 from 0 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Chelsea Lords
Servings: 6 Servings


  • 1 cup white or brown rice + water
  • 2 breast boneless skinless chicken about 1 and ½ cups
  • 4 tbsp. unsalted butter
  • 4 tbsp. all-purpose flour
  • 2 cups chicken broth
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 tsp. garlic salt
  • 1/4 cup sour cream
  • 3/4 cup cheddar cheese shredded

Toppings of choice such as: black olives, cherry tomatoes, crispy chow mein noodles, drained crushed pineapple, green onions


    • Cook the rice according to package instructions.
    • If baking the casserole right away, preheat the oven to 350 degrees.
    • Cook the chicken completely in boiling water. Let cool and shred with two forks. Set aside.
    • Combine 2 cups boiling water with the 2 chicken bouillon cubes (or sub 2 cups of chicken broth) and set aside for one minute.
    • In a small sauce pan over low heat, melt the butter. Slowly whisk in the flour until completely combined with no chunks (a thick dough will form). Whisk in the chicken broth (the boiling water with bouillon cubes), pepper, salt, and garlic salt.
    • Stir over low heat until thickened.
    • Remove from heat and stir in the sour cream and shredded chicken.
    • Cover the bottom of an 8 x 8 pan with rice. Place the chicken mixture on top and cover with tin foil. If not cooking right now, place in the fridge.
    • If cooking now, place in the oven for 20 minutes. Remove the foil, cover with the cheese and return to the oven for another 5 minutes.
    • Remove and place toppings of choice on casserole.


    Serves: 6

    Calories389kcal (19%)Carbohydrates33g (11%)Protein24g (48%)Fat17g (26%)Saturated Fat10g (50%)Cholesterol91mg (30%)Sodium715mg (30%)Potassium427mg (12%)Fiber1g (4%)Sugar1g (1%)Vitamin A471IU (9%)Vitamin C6mg (7%)Calcium132mg (13%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course
    Cuisine American
    Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

    Chelsea Lords

    Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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