CROCKPOT WEDNESDAY

MORNING EVERYONE

Yes the sun is shining and I am loving it... If it was just a bit warmer it would even be better...Might have to bundle up and go for a walk today.. Starting to get a bit busier here at work so that is always a good thing ..It is hard to believe that it is already February only a couple of more months and we are going to have a new grandbaby can hardly wait... Hoping for a little girl since I already have two wonderful little boys.. since I have dusted off my sewing maching lately it would be nice to sew some cute little dresses...

CASHEW CHICKEN

        Ingredients

• 1 10 3/4ouncecancondensed golden mushroom soup
• 3 tablespoonssoy sauce
• 1 teaspoonground ginger
• 1 1/2 poundschicken tenders
• 1 16 ouncepackagefrozen broccoli stir-fry vegetable blend
• 1 4 ouncecan (drained weight)sliced mushrooms, drained
• 1/2 cup cashews
• Cooked rice
• Directions

1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

2. Cover and 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. Makes 6 servings.

...I know I had said we would have Chicken a la orange for the recipe today but as I was looking over the ingredients I am not sure if this would taste good so I have changed my mind.. Hope you do not mind...

ENJOY

CHEERS

GRANNY