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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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. Ingredients:
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 |
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.
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