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Cashew Chicken

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A package of frozen veggies, canned mushrooms and canned soup shorten the prep work in this takeout-style recipe.

Comment 6 servings
Cook: 6 to 8 hours (low) or 3 to 4 hours (high)
Prep: 15 minutes

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Cashew Chicken 0 Picture

Ingredients

  • 1 10.75-oz. can condensed golden mushroom soup
  • 3 Tbsp. soy sauce
  • 1 tsp. ground ginger
  • 1-1/2 pounds chicken tenders
  • 1 16-oz. pkg. frozen broccoli stir-fry vegetable blend
  • 1 4-oz. can (drained weight) sliced mushrooms, drained
  • 1/2 cup cashews
  • Hot cooked brown rice* (optional)

Details

Servings 6

Preparation

Step 1

1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.

*For really fast rice, use two 8.8-ounce pouches cooked whole grain brown rice and heat them in the microwave according to package directions.

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