Usually, Hawaiian haystacks are made with a creamy sauce based on cream of chicken soup. I have tried several sauce options over the years, and I always end up coming back to that basic idea, but from scratch.
Boil until cooked through and shred:
1 lb. chicken breasts
Instant Pot: Put the chicken breasts in the pot with 1 c. of water. Cook at high pressure for 10 minutes, then quick release.
For both methods, save the broth and set the shredded meat aside for now.
Plan for at least 6 c. of cooked rice. I use the Instant Pot with 3 c. uncooked rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release. (This makes some leftover rice, which we always use.)
While the rice is cooking, make the sauce. Measure into a saucepan:
1 1/2 c. chicken broth from the chicken you just cooked
Heat to a boil. Put in a bowl and whisk together gradually:
1/2 c. flour
1 1/2 c. milk
Add the flour and milk mixture to the broth and stir until starting to thicken. Season:
salt to taste (I used 1/2 t.)
1/2 t. garlic powder
1/2 t. onion powder
a pinch of parsley
1/4 t. pepper
Add the shredded chicken into the sauce and stir to heat. Serve over the rice with your favorite toppings. We love a variety of things!
chow mein noodles
diced, fresh tomatoes
A serving includes 1/6 of the sauce and 1 c. cooked rice, but no toppings.