Everyone has a version of Chinese Sundaes. Many of you might call them Hawaiian Haystacks. This dish is fun to fix and serve. I love all the combinations of the different flavors, especially the crunchy noodles and pineapple!
If the man of the house wants to start cooking for the family….. This is a great dish he could add to his list! LOOKS HARD BUT IS SUPER EASY!!! Maybe you want your kids to start cooking more. A bonus with Chinese Sundaes it can be made just the way you like it. Each person can customize there dish! It can be made meatless with extra veggies! I like it sweet with lots of coconut and pineapple! You can find this recipe in my first book under Tradition!
- 1 cup white rice
- 1/4 teaspoon salt
- 1 pound grilled boneless skinless chicken breast (about 3 cups chopped cooked chicken)
- Course salt and fresh black pepper
- 2 cups ready to eat chow mein noodles
- 2 celery ribs diced
- 1/2 cup slivered or chopped raw almonds
- 1 20 oz can pineapple tidbits, drained
- 2 11oz cans mandrain oranges, drained
- 1/2 cup coconut
- 1 small jar maraschino cherries
- 1 10.75 oz can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- Cook the rice according to the package directions. Keep warm.
- Meanwhile,grill the chicken breast 6 to 8 minutes on each side till they are no longer pink, Season to taste with coarse salt and pepper. Cut into bite size pieces. Keep warm.
- Place the noodles, celery, almonds, pineapple, oranges, coconut, and cherries in individual serving bowls.
- To make the sauce, mix the soup, sour cream, and milk in a small saucepan. Stir occasionally over medium heat until heated through. Transfer to a bowl.
- Set up a buffet or pass the ingredients for everyone to make their "sundaes" on dinner plates or in large bowls. Start with a bed of chow mein noodles and add rice, chicken, celery, pineapple, oranges, coconut, and almonds. Drizzle sauce over all and top with a cherry!