Chinese Sunday
Prep
30m
| Category: | |
| Seasons | |
| Cuisine Type | Asian |
Ingredients
Ingredients:
| 5 cups cooked rice |
| 1 8 ounce package Chow Mein Noodles |
| 1 cup ham, diced |
| 1 cup turkey,cooked and diced |
| 2 cup chicken, cooked and diced |
| 2 cups mild cheddar cheese, finely grated |
| 1 cup celery, finely sliced |
| 1 cup pepper, diced |
| 1 cup green onion, finely chopped |
| 1 cup mushrooms, sliced |
| 1 20 ounce can crushed pineapple, drained |
| 1/2 cup slivered almonds, roasted |
| 1 cup coconut, shreded |
| 1 10 ounce jar maraschino cherries |
| 1 10.75 ounce can cream of mushroom soup |
| 1 10.75 ounce can cream of chicken soup |
| 1/2 cup milk |
Chinese Sunday Directions
- In saucepan, cover chicken and turke with water and boil until done.
- Remove, cool and shred, reserve cooking liquid.
- Put soup in saucepan, stir and add enough milk to make thick gravy (do not add too much, it will thin as it heats). Add chicken and turkey and heat.
- Set out chopped ingredients in small bowls.
- Serve buffet style, first 1 cup rice, then add whatever chopped ingredients you desire. Top with chicken gravy mixture and noodles.
- You may need to use more of some of the vegetables listed here.
- To Serve: Place all food on the serving table in the order listed and each person serves themselves. Serves 15.
- ***Chicken broth can be used to thin soups instead of milk if desired.
Notes
