CASHEW CHICKEN

By Jaxson

Ingredients

• 1 10/34 OZ CAN CONDENSED GOLDEN MUSHROOM SOUP
• 2 TBSP SOY SAUCE
• 1/2 TSP GROUND GINGER
• 1 1/2 LB CHICKEN BREAST TENDERLOINS
• 1 CUP SLICED FRESH MUSHROOMS
• 1 CUP SLICED CELERY
• 1 CUP PACKAGED SHREDDED CARROTS
• 1 8OZ CAN SLICED WATER CHESTNUTS DRAINED
• 1/2 CUP CASHEWS
• 3 CUPS HOT COOKED RICE

Preparation

Step 1

1 IN SLOW COOKER COMBINE SOUP, SOY SAUCE, AND GROUND GINGER. STIR IN CHICKEN, MUSHROOMS, CELERY, CARROTS, AND WATER CHESTNUTS.

2 COVER COOK ON LOW FOR 6-8 HOURS OR HIGH 3-4 HOURS

3 STIR CASHEWS INTO CHICKEN MIXTURE. SERVE OVER HOT COOKED RICE.