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!