Chinese Cashew Chicken

• 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

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.

fresh bean sprout, chicken, cream of chicken soup, celery, green onion, mushrooms, butter, soy sauce, sesame oil, cashews, crisp rice noodles, rice

Taken from www.food.com/recipe/chinese-cashew-chicken-348506 (may not work)