Chinese Cashew Chicken

A delicious and simple dish. The original method of cooking is in a crock pot, which works great if you plan to eat it later or to take to a potluck, however, one night I didn't have 4-6 hours to wait, so I just threw everything into a large pot and cooked it on the stove in about an hour. Either way, the results were the same ... delicious. I have also substituted shrimp and steamed broccoli, which I cooked separately and added only during the last 10 minutes of cooking. Enjoy.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  lb fresh bean sprout
• 2  cups  sliced  cooked chicken
• 1 (10 3/4ounce) can  cream of chicken soup, undiluted
• 1  cup  sliced celery
• 1⁄2 cup  chopped green onion
• 1  cup  fresh  sliced mushrooms
• 3  tablespoons butter
• 1  tablespoon soy sauce
• 1  tablespoon  sesame oil
• 1  cup  whole cashews
•  crisp  rice noodles
•  hot cooked rice

Directions

1. Stove Top Directions:.
2. In a large pot, melt butter. Add soup, soy sauce and sesame oil. Stir well to combine.
3. Add bean sprouts, chicken, celery, onion, and mushrooms; mix well.
4. Cover and cook on medium heat, stirring occasionally for about 1 hour or until vegetables are tender.
5. Crock Pot Directions:.
6. Combine bean sprouts, chicken, soup, celery, onion, mushrooms, butter and soy sauce in a slow cooker; mix well.
7. Cover; cook on Low for 4 to 6 hours.
8. Stir in cashews just before serving. Serve over rice and sprinkle with crisp rice noodles.