Saturday, April 4, 2015

Chinese Cashew Chicken

Chinese Cashew Chicken
1 can (16 oz) bean sprouts, drained (we used a package of fresh sprouts)
2 cups sliced cooked chicken (we used 2 cooked chicken breasts)
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup sliced celery (we sliced diagonally)
1/2 cup chopped green onions with tops (we used 2 green onions)
1 can (4 oz) sliced mushrooms, drained (we used 6 fresh mushrooms, sliced)
3 T. butter
1 T. soy sauce
1 cup whole cashews (we used pieces because they're a lot less expensive)
Hot cooked rice

Combine bean sprouts, chicken, soup, celery, onions, mushrooms, butter and soy sauce in crock pot; mix well. Cover; cook on LOW 4-6 hours or on HIGH 2-3 hours. (Note: if using fresh sprouts and mushrooms, saute them in the butter before adding them to the crock pot.)

Serve over rice. Sprinkle each serving with desired amount of cashews.

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