PREP 5 MINS COOK 3-4 HRS OR 6-8 HRS SERVES 6
1 10.75-oz can condensed golden mushroom soup
3 Tbsp soy sauce
1 tsp ground ginger
1-1/2 lbs chicken tenders
1 16-oz pkg frozen broccoli stir-fry vegetable blend
1 4-oz can (drained weight) sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice (optional)
1. In a 3-1/2 or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Sitr in chicken, stir-fry begetables, and mushrooms.
2. Cover an 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.
PER SERVING: 256 CAL, 8 G FAT, 13 G CARB, 3 G FIB, 31 G PROT
PointsPlus Value: 6
Great recipe! We opted (this time) to not include the rice however I'm sure it would be great with rice too!
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