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Makes 6 servings
1 10.75-ounce can condensed golden mushroom soup
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1 1/2 pounds chicken breast tenderloins
2 stalks celery, sliced (1 cup)
2 medium carrots, shredded (1 cup)
1 cup sliced fresh mushrooms or one 4.5-ounce jar sliced mushrooms, drained
1 8[ounce can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked brown rice, optional
Green onion tops, sliced (optional garnish)
Combine soup, soy sauce, and ginger in a 3 1/2 or 4-quart slow cooker. Stir in chicken, celery, carrot, mushrooms, and drained water chestnuts.
Cover and cook on LOW for 6 - 8 hours or on HIGH for 3 – 4 hours.
Stir cashews into chicken mixture. If desired, serve over hot cooked brown rice. Garnish with sliced green onion tops.
Linked to: Tasty Tuesdays, Tempt My Tummy Tuesdays, Tuesdays At the Table