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Chinese Cashew Chicken

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Ingredients

Adjust Servings:
1 lb fresh bean sprout
2 cups sliced cooked chicken
1 (10 3/4 ounce) 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

Nutritional information

535.9
Calories
335 g
Calories From Fat
37.3 g
Total Fat
11.7 g
Saturated Fat
81.5 mg
Cholesterol
1113.4 mg
Sodium
25.9 g
Carbs
4 g
Dietary Fiber
7.9 g
Sugars
29.5 g
Protein
368g
Serving Size

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Chinese Cashew Chicken

Features:
  • Gluten Free
Cuisine:

used Pork Tenderloin for the meat. I seasoned with salt and pepper,quickly sauteed it until no longer pink.(Hubby is sick of chicken),and cream of celery soup instead of chicken. I combined everything and let it come to a boil. Placed in a 9x13 casserole and baked at 350F for 30 minutes. Served over brown rice. It was a big hit. Thanks for such a versatile recipe.

  • 110 min
  • Serves 4
  • Easy

Ingredients

Directions

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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 , used Pork Tenderloin for the meat I seasoned with salt and pepper, quickly sauteed it until no longer pink (Hubby is sick of chicken), and cream of celery soup instead of chicken I combined everything and let it come to a boil Placed in a 9×13 casserole and baked at 350F for 30 minutes Served over brown rice It was a big hit Thanks for such a versatile recipe , used Pork Tenderloin for the meat I seasoned with salt and pepper, quickly sauteed it until no longer pink (Hubby is sick of chicken), and cream of celery soup instead of chicken I combined everything and let it come to a boil Placed in a 9×13 casserole and baked at 350F for 30 minutes Served over brown rice It was a big hit Thanks for such a versatile recipe


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Steps

1
Done

Stove Top Directions:.

2
Done

in a Large Pot, Melt Butter. Add Soup, Soy Sauce and Sesame Oil. Stir Well to Combine.

3
Done

Add Bean Sprouts, Chicken, Celery, Onion, and Mushrooms; Mix Well.

4
Done

Cover and Cook on Medium Heat, Stirring Occasionally For About 1 Hour or Until Vegetables Are Tender.

5
Done

Crock Pot Directions:.

6
Done

Combine Bean Sprouts, Chicken, Soup, Celery, Onion, Mushrooms, Butter and Soy Sauce in a Slow Cooker; Mix Well.

7
Done

Cover; Cook on Low For 4 to 6 Hours.

8
Done

Stir in Cashews Just Before Serving. Serve Over Rice and Sprinkle With Crisp Rice Noodles.

Avatar Of Kiana Blackburn

Kiana Blackburn

Dessert diva specializing in sweet treats that are both elegant and delicious.

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