Chinese Haystacks/Chinese Sundaes

This is not just any haystack recipe. This is a GOURMET haystack recipe. You could easily use this to entertain at a nicer shindig. Or you could use it at a less-formal one. It works both ways and will be a hit no matter where you serve it. The sweet and sour sauce makes all the difference.

{What you need}

6 cups cubed chicken

1 1/2 family sized cans (26 oz. each) Cream of Chicken Soup

1 pint sour cream

{Sweet and Sour sauce}

1 cup pineapple juice

3/4 cup brown sugar

1/4 cup white vinegar

2 tbs cornstarch

{Topping ideas}

rice

chow mein noodles

pineapple

mandarin oranges

cheddar cheese

honeyed almonds (from salad section)

green onions

celery

diced tomatoes

shredded coconut

peas

olives

For the chicken I use Costco frozen chicken tenders. Cut them into cubes and simmer/boil until barely cooked. Combine soup and sour cream in a large sauce pan. Add chicken cubes and heat until bubbly. For the sweet and sour sauce, stir everything together with a whisk until there are no lumps. Bring to a boil and simmer 8-10 minutes until the vinegar isn't too strong smelling. The key is to cook out most of the vinegar smell, otherwise it won't be as tasty. Serve it with the toppings buffet style. Kids love it, dads love it--everyone loves it. Enjoy!

(Compliments of Carrie England)