Ingredients
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crisp rice noodles
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hot cooked rice
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2 cups sliced cooked chicken
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1 (10 3/4 ounce) can cream of chicken soup, undiluted
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1 cup sliced celery
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1 cup fresh sliced mushrooms
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3 tablespoons butter
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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1 cup whole cashews
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1/2 cup chopped green onion
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1 lb fresh bean sprout
Instructions
- Stove Top Directions:.
- In a large pot, melt butter. Add soup, soy sauce and sesame oil. Stir well to combine.
- Add bean sprouts, chicken, celery, onion, and mushrooms; mix well.
- Cover and cook on medium heat, stirring occasionally for about 1 hour or until vegetables are tender.
- Crock Pot Directions:.
- Combine bean sprouts, chicken, soup, celery, onion, mushrooms, butter and soy sauce in a slow cooker; mix well.
- Cover; cook on Low for 4 to 6 hours.
- Stir in cashews just before serving. Serve over rice and sprinkle with crisp rice noodles.