quick meal

Crockpot Cashew Chicken

In our area, back to school is coming up fast. Today, we took our exchange student school supply shopping and just days ago, the last of Zach’s curriculum arrived for the year. There’s no shortage of planning and preparing for the school year, and that means a whole lot of busy days ahead, both as we soak up the last days of summer and prepare for the school year, and in the days ahead where we’re going to be teaching, working, and keeping the house clean.

Luckily, I have a crock pot. And trust me, I use it and use it often. I love being able to use my crock pot to keep meals easy, and starting a meal early means I get to work on other things and not worry about dinner.

I love this recipe that my grandmother gave me. She said she found it online, and, after doing a little searching, it looks like it is modified from Campbell’s themselves. Start with 5-6 chicken breasts, a can of Campbell’s cream of chicken soup, some onion, some green onion, a little soy sauce, and the cashews and chow mein noodles. Cook the chicken breasts first. Even better, you can pre-cook these another night and refrigerate. I try to make a chicken dish a day or two before this one, then refrigerate the cooked chicken until the day of this meal. Then, you have even less day-of prep!

Chop your chicken, onion, and green onion. You could also choose to do this before the day you’re cooking to eliminate your day-of prep.

Spray your crock pot with some non-stick cooking spray, then load in all of the ingredients except the rice and the chow mein noodles. I typically leave out one of the cans of cashews in order to reserve them for a topping at the end.

Stir in the soup and soy sauce, coating the ingredients. It might look a little strange, but I promise, it’s so delicious! Turn your crock pot on low for 5-9 hours, or set it on high for 2-3 hours. It’s just long enough to get the kids through the day on low, or enough to take care of those “oh, shoot! I just got home and realized I forgot to turn on the crock pot!” moments on high.

Finish your meal with a little cooked rice and some crunchy chow mein noodles, along with the rest of the cashews.

 

Crock Pot Cashew Chicken

5-6 breasts cooked chicken, diced
1/2 Cup diced onion
1/2 Cup diced green onion
1 teaspoon soy sauce
1 can cream of chicken soup
Cashews
Chow mein noodles
Rice
Non-stick cooking spray

Spray the inside of the crock pot with non-stick cooking spray.
Combine all ingredients except chow mein noodles in crock pot.
Cook 5-9 hours on low, or on high for 2-3 hours.
Serve over rice, with chow mein noodles and additional cashews for crunch.

In the mood for Asian food? Check out more dishes inspired by the far East by looking at my Ramen Slaw or my Dipped Almond Cookies.

 

Are you a crock pot fan? Do you use yours year-round or in winter? Let me know your crock pot habits in the comments below!

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Southwest Chicken and Rice Bake

I like easy dinners. I mean really easy dinners. With Jeffrey playing soccer non-stop, Zach having a great Music and Movement class, and all of the other day-to-day life, sometimes it is almost dinner time and I’ve forgotten to even think about dinner. It has nothing to do with me having trouble putting down the book I’m reading or anything. It’s totally everyone’s schedules. I swear.

Anyway, this dinner is so ridiculously easy that I can’t believe I didn’t make it sooner.

Start out with three-ish chicken breasts. It’s not an exact science. I used 3 because I had 3 thawed, but if they’re really big, use two. If they’re tiny, use more. You’ll also need 3 bags of Birds Eye Steamfresh Specially Seasoned Southwestern Style Rice. It is seasoned, and has bell peppers, onions, and corn already in it. You’ll also want to check into Campbell’s Great for Cooking Soups– a can of Cream of Chicken and a can of Cheddar Cheese soup are perfect. Add in a drained can of Rotel and you’re golden. I used Mild Rotel because my family just can’t take the spice, but if your family is able to handle it, by all means, load that puppy up with some Hot Rotel (or at least Original).

Cook the chicken fully, then shred it into bite-sized pieces.

Pour the still-frozen rice in and break it up. Yes, it will be a little bit icy– that’s part of how it steams. This will cook into the food when you bake the dish. Now, mix in your chicken.

You’re on the home stretch now with this dish… stir in the two great for cooking soups and the drained Rotel, then pop the casserole in the oven at 350 for about 20 minutes, until the casserole is hot and bubbly.

It serves 6-8 people, and it’s so quick and easy to make that you’ll be out of the kitchen and back to reading… I mean, uh, driving the kids around to all of their stuff… in a heartbeat.

Love easy recipes? Try my Tuscan Sausage and Bean Soup, Pollo Magnifico Freezer Meal, or Hearty Cheeseburger Soup!

What’s your go-to “I forgot to cook dinner!” recipe? Share it in the comments below!