Tuesday, April 13, 2010

Cashew Chicken

This was really good the night of. After storing it overnight I think the rice soaked up the rest of the liquid, so it turned a little dry. But it was still tasty. I only used 4 chicken breasts, and I added generous amounts of the rest of the ingredients, which adds more flavor.

6 boneless, skinless chicken breasts
1 1/2 cups cashews
1 cup sliced mushrooms
1 cup sliced celery
1 can (10 oz) condensed cream of mushroom soup, undiluted
1/4 cup chopped green onion
2 tablespoons butter
1 1/2 tablespoons soy sauce
Hot cooked rice

1. Combine chicken, cashews, mushrooms, celery, soup, green onion, butter and soy sauce in crock-pot slow cooker.
2. Cover; cook on LOW 6 to 8 hours or on HIGH 4 to 6 hours or until done. Serve over rice.

*From Crock-Pot cookbook

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