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Sunday, May 17 2015

1    10 3/4ounce can  condensed golden mushroom soup
2    tablespoons   soy sauce
1/2   teaspoon   ground ginger
1 1/2   pounds   chicken breast tenderloins or skinless, boneless chicken breasts, cut lengthwise into 1-inch-wide strips
1    cup   sliced fresh mushrooms or one 4-ounce can sliced mushrooms, drained
1    cup   sliced celery (2 stalks)
1    cup   shredded carrots
1    8 ounce can  sliced water chestnuts, drained
1/2   cup   cashews
    Hot cooked brown rice (optional)
In a 3-1/2- or 4-quart slow cooker combine soup, soy sauce, and ginger. Stir in chicken tenders, mushrooms, celery, carrots, and water chestnuts.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Per Serving: cal. (kcal) 253, Fat, total (g) 9, chol. (mg) 68, sat. fat (g) 2, carb. (g) 15, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 31, vit. A (IU) 5344.92, vit. C (mg) 3.54, Thiamin (mg) 0.15, Riboflavin (mg) 0.22, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 859, Potassium (mg) 456, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email

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