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

Instructions

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.