Ingredients
Gravy Ingredients
- 1 14.5 oz. can low sodium chicken broth
- 1 tablespoon cornstarch
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 teaspoons chicken bouillon (powder or base like Better Than Bouillon)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/8 teaspoon celery seed (optional)
- 1/2 cup full fat sour cream
- 2 1/2 cups shredded rotisserie chicken
Serving and Toppings
- Cooked white rice (for serving)
- Shredded cheddar cheese
- Thawed frozen peas
- Chopped tomatoes
- Sliced olives
- Chopped celery
- Bell peppers
- Cucumbers
- Shredded carrots
- Pineapple tidbits
- Mandarin oranges
- Shredded coconut
- Dried cranberries or raisins
- Crunchy chow mein noodles
- Sliced almonds
- Chopped green onions
- Chopped parsley or cilantro
Instructions
- Cook the rice: Begin by preparing the white rice according to package instructions. This ensures it will be ready and hot when the creamy chicken gravy is finished.
- Dissolve the cornstarch: In a liquid measuring cup or small bowl, whisk the tablespoon of cornstarch into the can of low sodium chicken broth until fully dissolved with no visible streaks. Set this mixture aside.
- Make the roux: In a large saucepan or braiser, melt 2 tablespoons unsalted butter together with 3 tablespoons olive oil over medium heat. Whisk in 1/3 cup all-purpose flour and cook for about 3 minutes, whisking constantly. The mixture should become bubbly and smell slightly nutty, yet remain pale without browning. Adjust heat if necessary to avoid burning.
- Add the liquids: Remove the pot from heat temporarily. Gradually whisk in the chicken broth and cornstarch mixture a few tablespoons at a time, followed by the 2 cups of milk similarly in small increments, whisking constantly to avoid lumps. Initially, the mixture will form a thick paste; continue adding liquid steadily until it loosens into a smooth sauce. Stir in 2 teaspoons chicken bouillon, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, garlic powder, onion powder, dried parsley, celery seed if using, salt, and pepper.
- Thicken the gravy: Return the pot to medium heat and bring the sauce gently to a boil, whisking continuously. Once boiling, reduce heat to a simmer and stir until the gravy is thick enough to coat the back of a spoon. Remove from heat and stir in 1/2 cup full fat sour cream followed by 2 1/2 cups shredded rotisserie chicken. Warm the mixture through without allowing it to boil again. Adjust seasoning with additional salt and pepper to taste.
- Assemble the haystacks: Spoon cooked white rice onto individual plates. Ladle generous amounts of the creamy chicken gravy over the rice. Top with your choice of classic, vegetable, tropical, and crunchy toppings such as shredded cheddar cheese, peas, chopped tomatoes, olives, celery, bell peppers, pineapple tidbits, mandarin oranges, chow mein noodles, sliced almonds, and herbs like green onions or cilantro. Serve immediately and enjoy.
Notes
- Start cooking the rice first so it will be ready by the time the gravy is done.
- Be sure to whisk constantly while making the roux and gravy to prevent lumps.
- Do not boil the gravy after adding sour cream to avoid curdling.
- Customize toppings to suit your preference for sweetness, crunch, or freshness.
- Using rotisserie chicken cuts down on prep time and adds flavor.
- The optional celery seed adds a subtle aromatic depth if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
