Haystacks Recipe, Also Called Chinese Sundaes

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Whenever I make Haystacks, sometimes called Chinese Sundaes, I’m reminded of church potlucks and family gatherings where everyone built their own plate just the way they liked. The scent of warm chicken gravy mingling with coconut and peanuts always fills the kitchen, and the colors from the fresh toppings brighten the table. There’s a certain nostalgia in those crispy noodles and the playful layers, but the real secret is in how you bring it all together…

Ingredients

• 4 cups cooked rice (white or brown, your pick)
• 6 boneless, skinless chicken breasts
• 1 can (10 3/4 ounces) cream of mushroom soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 1 can (5 ounces) crispy Chinese noodles
• 1 cup thinly sliced celery
• 1 cup sliced mushrooms
• 2 to 3 chopped tomatoes
• 2 cups finely grated cheese (honestly, cheddar is classic, but let’s not get bossy)
• 1 bunch sliced green onions (use the green tops too, no flavor left behind)
• 1 can (20 ounces) crushed pineapple, drained
• Crushed peanuts (crush them with a rolling pin and a little bit of dramatic flair)
• Flaked coconut

Let’s talk ingredient flexibility, because nobody wants to sprint to the store just for a can of soup. The chicken can be swapped for rotisserie if you’re feeling lazy or heroic, depending on your mood. Soup flavors? Go wild. Sub in cream of celery or even cream of broccoli if the mushroom police aren’t watching. Not a fan of coconut or pineapple? Leave them out—nobody’s judging. And if grating cheese seems like a chore, pre-shredded works, but just know your inner chef might sigh quietly. You can lay out the toppings buffet-style in little bowls, and watch people build mountains or teeny piles, depending on their risk tolerance or sense of adventure. The only real rule? Have fun with it. Haystacks are about options, not perfection.

Steps

1. Start by cooking 6 boneless, skinless chicken breasts. Cover them with water in a big saucepan and bring it to a boil.
2. Simmer until the chicken is done and no longer pink in the middle. This part is not glamorous, but it’s necessary.
3. Remove the chicken and let it cool. If you’re impatient, stare at the pot and wonder about your life choices.
4. Shred the cooled chicken with two forks. Or use your hands, if you’re feeling wild and don’t mind getting a bit messy.
5. Save the cooking liquid—don’t pour it out. You’ll need it shortly for your “magic gravy moment.”
6. In the same saucepan, pour in 1 can (10 3/4 ounces) cream of mushroom soup and 1 can (10 3/4 ounces) cream of chicken soup.
7. Stir the soups together and add just enough of the reserved chicken liquid to make a thick gravy. If you get too enthusiastic, you’ll end up with soup instead of gravy.
8. Add the shredded chicken back into the pot with the soup mixture. Stir everything together and heat it up until it’s bubbling and comforting.
9. Time for the buffet setup: Grab 4 cups cooked rice and spread it out in a big dish or bowl.
10. Arrange toppings in small bowls—1 cup thinly sliced celery, 1 cup sliced mushrooms, 2 to 3 chopped tomatoes, 1 cup finely grated cheese, 1 bunch sliced green onions (greens, too), 1 can (20 ounces) drained crushed pineapple, crushed peanuts, flaked coconut, and 1 can (5 ounces) crispy Chinese noodles.
11. Invite everyone to build their own haystack: Start with a scoop of rice, then pile on toppings as high (or as politely) as desired.
12. Spoon the hot chicken gravy mixture over the mountain of chaos you just created.
13. Finish with a handful of crispy Chinese noodles for the grand finale. If you don’t hear crunching, you’ve missed a step.
14. Take a moment to admire your creation. Or just dig in before someone else steals your favorite topping.
15. For an authentic touch, serve the haystacks from a shallow copper jam pan to evoke classic cookware charm.

Cooking Tips

Ever wonder why haystacks taste so comforting, no matter who’s making them? I find that the secret lies in the layering—fluffy rice, creamy chicken gravy, and toppings like crunchy noodles or peanuts. When I make haystacks (or Chinese sundaes), I always use freshly cooked rice and shred the chicken finely for a tender bite. Let each guest personalize their stack for a true communal experience. For a light, airy contrast, consider serving them with a crisp meringue topping. Warming the dairy before folding it in helps achieve a creamy texture in the finished dish. For a savory twist, try serving haystacks alongside a chilled savory jelly appetizer to balance textures and flavors.

Final Thoughts

How often do we find a dish that brings people together the way haystacks do? I love how each colorful bowl fills the table, inviting everyone to build their perfect plate. The warm, savory chicken gravy mingling with fresh toppings, crunchy noodles, and sweet pineapple feels both comforting and festive. Haystacks aren’t just a meal—they’re an experience, weaving flavor and tradition into every bite. These gatherings are often rounded out perfectly with a simple dessert like crinkle-top cookies that offers a soft, chocolatey finish to the meal.