Sunday Traditions

My daughter-in-law Shana loves this dish—as do the rest of us. Jared requests it. It’s fun to fix and to serve. I love all the combinations of the different flavors, especially the crunchy noodles with all the toppings.



Servings 6


  • 1 cup uncooked calrose rice
  • 1/4 teaspoon salt
  • 1 pound grilled or broiled boneless, skinless chicken breasts, or 3 cups chopped cooked chicken
  • Coarse salt
  • freshly ground pepper
  • 1 (5-ounce) ready-to-eat chow mein noodles
  • 2 celery ribs diced
  • 1/2 cup slivered or chopped raw almonds
  • 1 (20-ounce) pineapple tidbits drained
  • 2 (11-ounce) mandarin oranges, drained, or fresh orange segments
  • 1/2 cup coconut
  • 1 (6-ounce) jar maraschino cherries drained
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk


  • 1. Cook the rice according to package directions, adding the 1/4 teaspoon salt to the boiling water. Keep warm.
  • 2. Meanwhile, grill or broil the chicken breasts, 6 to 8 minutes per side until no longer pink. Season to taste with coarse salt and freshly ground black pepper. Cut into bite-size pieces. Keep warm.
  • 3. Place the noodles, celery, almonds, pineapple, oranges, coconut, and cherries in individual serving bowls.
  • 4. 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. 
  • 5. Set up as a buffet or pass the ingredients for everyone to make their “sundaes” on dinner plates or in large bowls. Start with the 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!


Note: Calrose rice is available in
the Asian foods section of many
supermarkets, or you may substitute
any short- to medium-grain rice.

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