December 16, 2010


Prep: 15 minutes, Cook: 6 to 8 hours on low or 3 to 4 hours on high, Makes: 6 servings

1 10-3/4oz. can. condensed golden mushroom soup
2 T. soy sauce
1/2 tsp. ground ginger
1-1/2 lbs. chicken breast tenderloins or skinless,boneless chicken breasts, cut lengthwise into 1-inch wide strips.
1 C. sliced fresh mushrooms or 1 4oz. can. sliced mushrooms, drained
1 C. sliced celery
1 C. shredded carrots
1 8oz. can. sliced water chestnuts, drained
1/2 C. cashews
      Hot cooked rice

   In a 3-1/2 or 4 quart slow cooker combine mushrooms soup, soy sauce, and ginger.
Stir in chicken,mushrooms,celery,carrots and water chestnuts.
   Cover and cook on low heat for 6 to 8 hours or on low heat for 3 to 4 hours.
Stir in cashews into chicken mixture. Serve over hot rice.

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