Cashew Chicken

Cashew Chicken
1 can (10.75 ounces) cream of mushroom soup (**sale** $0.69 each)
2 tablespoons soy sauce
½ teaspoon ground ginger
1 ½ pounds chicken, cut into pieces (or use chicken tenders)
1 can (4 ounces) sliced mushrooms, drained (**sale** $0.59 each)
1 cup sliced celery (**sale** sleeved organic celery $0.99 each)
1 cup shredded carrots (**sale** organic 1 lb. bag mini-cut carrots 2/$3.00)
1 can (8 ounces) sliced water chestnuts, drained (**sale** $0.59each)
½ cup cashews
Hot cooked rice

Mandarin Salad Ingredients:
1 bag salad greens (**sale** Dole Salad Blends 2/$5.00)
1 small red onion, sliced thinly
1 can (11 ounces) mandarin oranges (**sale** $0.39 each)
1 package (3 ounces) Oriental-flavor ramen noodles (**sale** 8/$1.00)
1/3 cup Italian dressing (**sale** Western Family $1.29)
¼ cup water
1 teaspoon sugar
1 teaspoon sesame seed

In a 3 ½ – 4 quart slow cooker combine soup, soy sauce and ginger. Stir in chicken tender, mushrooms, celery, carrots, and water chestnuts. Cover and cook on low heat 6-8 hours or high heat 3-4 hours. Serve over hot cooked rice and garnish with cashews and fortune cookie, serve with following Mandarin Salad. Serves 6.

Mix lettuce, onion and oranges in a large bowl. Crush ramen noodles in package and sprinkle over lettuce mixture. In a tightly covered container, combine seasoning packet from ramen, water, sugar, and sesame seed. Shake to mix dressing ingredients. Pour over salad and toss until evenly coated. Serve immediately. Makes 6-10 servings.

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