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Chinese Cashew Chicken

1 can (16 oz.) bean sprouts, drained
2 c. sliced cooked chicken
1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted
1 c. sliced celery
½ c. chopped green onions
1 can (4 oz.) sliced mushrooms, drained
3 T. butter
1 T. soy sauce
1 c. whole cashews
Hot cooked rice

Combine bean sprouts, chicken, soup, celery, green onions, mushrooms, butter, and soy sauce in slow cooker; mix well. Cover and cook on low 4 to 6 hours or on high for 2 to 3 hours. Stir in cashews just before serving. Serve over rice.

Yields 4 servings.

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