The first time I had Chinese Sundaes was a Mutual activity when I was around 14. I loved them immediately. My kids and David were never really big fans but I made Chinese Sundaes occasionally. I was happy when I found out they were a regular part of the Girls Camp menu for the Philadelphia Stake.
White rice, cooked (approximately 1 cup per person)
1/2 cup butter
1/2 cup flour
1/2 tsp salt
3 cups milk
1 can cream of mushroom soup (can use another cream soup)
2-3 boneless, skinless chicken breasts, cooked and shredded or diced
Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. DO NOT allow milk to boil. Add cream of... soup and chicken. Simmer on low heat for 15 minutes.
Pour sauce over rice then add toppings of your choice. (grated cheese, finely chopped celery, chowmein noodles, pineapple tidbits, petite diced tomatoes, coconut, toasted sliced almonds, chopped green onions, soy sauce, mango, etc)
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