Sunday, January 10, 2010

Chinese Cashew Chicken

Source: Crock-Pot Recipe Collection

1 16oz. can bean sprouts, drained
2 cups sliced cooked chicken
1 10 3/4oz. can healthy-request cream of mushroom soup, undiluted
1 cup sliced celery
1/2 cup chopped green onions with tops
1 4oz. can sliced mushrooms, drained
3 tbsp butter
1 tbsp low-sodium soy sauce
1 cup whole cashew
Hot cooked rice

Combine bean sprouts, chicken, soup, celery, onions, mushrooms, butter and soy sauce in slow cooker; mix well. Cover; cook on low 4-6 hours or high 2-3 hours.

Stir in cashews just before serving. Serve over rice.

Makes 4 servings.

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