Homemade Hawaiian Haystacks

1/2 cup butter

1/2 cup all purpose flour

1 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced sodium chicken broth
2 teaspoons of dry Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast
Steamed rice, enough for your family
Toppings
Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese
1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!
Makes 4 servings

Funeral Potatoes or Party Potatoes

Recipe By: Wendy Connors

Ingredients
1 bag frozen hash browns (cheddar are best)
1 1/2 cups Cheddar cheese
1/4 Cup Butter
1 can cream of chicken soup
1/2 pint sour cream
2 T Melted Butter
1/3 cup chopped green onions

1/3 Cup Crushed Corn Flakes (My family doesn't like these on top so I leave them off)

Directions
Preheat oven to 350 degrees. Grease 9 inch glass baking dish.
Melt Butter and soup until well blended. Add Sour Cream, onions, cheese and mix well. Mix with potatoes and place in glass baking dish.
Combine Cornflakes and melted butter sprinkle to the top of potatoes in pan and Bake for 40-45 minutes.