Saturday, November 6, 2010

Cashew Chicken

Casey isn't the biggest fan of me posting recipes on here... but this one was requested.  (It is  our dream to have a fancy recipe website sometime in the future... It will be much easier to use with a search box and be set up like a recipe book instead of a blog.  But until that day comes when we [lets be honest--HE] get it set up, this will just have to do.)

I made the Cashew Chicken to take into a sister I visiting teach who just had the most adorable baby.  The recipe makes A LOT!!  After taking a huge plate full to them and eating large servings ourself, we still had leftovers.  So either plan on making a lot and using it as freezer meals or cut the recipe down!  Oh, and the best part--this recipe is SO EASY!!!  Seriously don't laugh when you read how simple it is!  It really does taste amazing!

Cashew Chicken
5 chicken breasts --thawed
1/4 c. chopped onion
1 c. sliced mushrooms  --I dice instead because I don't want huge slices
1- 1 1/2 c. sliced celery
2 cans (10 3/4 oz) cream of mushroom soup  --I used one large can instead
4 T butter
3 T soy sauce
1 1/2 c cashews  --we never use this much... too expensive!

Place everything but the cashews into a crock pot.  Cover.  Cook on low for 6-8 hours.  (High 4-6 hours.)  Take out the chicken breasts and shred or cube them.  (Make sure you keep the lid on the crock pot to keep the sauce hot!) Put back in crock pot with the cashews (I take some out to sprinkle on top) and stir.  Cook on low for about 30 minutes.  Serve over rice.

Easy right?!  To make it even easier, I prepped everything the night before.  I had the vegetables cut and in a container, the butter and soy sauce measured and in a different container, and the chicken defatted and in a container.  Literally in the morning, I opened one can and dumped everything in the crock pot and left.

Oh and here is my tip for shredding chicken!  With a kitchen aide (I assume other mixers would do the same thing??) mixer, place the whole, cooked chicken breasts in the bowl and attach the regular mixing paddle.  Turn the mixer on for maybe one minute and ta-duh SUPER FAST shredded chicken!  I didn't end up cooking it for 30 minutes after I added the chicken back because it was still hot.

P.S.  Sorry there is no picture :(

2 comments:

Churndash said...

Sounds yummy.
I usually don't bother thawing chicken before putting it in the crockpot - especially if I'm going to be gone all day. Keeps it from overcooking as easily.

And have you seen allrecipes.com? It's awesome!

Love,
Aunt Kathy

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