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Cashew Chicken
Ingredients
- 1 10 3/4ounce cancondensed golden mushroom soup
- 3 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 1/2 pounds chicken tenders
- 1 16 ounce packagefrozen broccoli stir-fry vegetable blend
- 1 4 ounce can (drained weight)sliced mushrooms, drained
- 1/2 cup cashews
- Hot cooked brown rice* (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
From the Test Kitchen*Tip:
- For really fast rice, use two 8.8-ounce pouches cooked whole grain brown rice and heat them in the microwave according to package directions.
Nutrition Facts
(Cashew Chicken)
- Servings Per Recipe 6,
- cal. (kcal) 256,
- Fat, total (g) 8,
- chol. (mg) 68,
- sat. fat (g) 2,
- carb. (g) 13,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 31,
- vit. A (IU) 1263,
- vit. C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1026,
- Potassium (mg) 319,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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