Cashew Chicken

By myangelsc86

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

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)

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.