1 pound fresh or 16 ounces canned bean sprouts, drained
2 cups sliced cooked chicken
10.75 ounces condensed cream of mushroom soup, undiluted
1 cup sliced celery
1/2 cup chopped green onions
4 ounces sliced mushrooms, drained
3 tablespoons butter
1 tablespoon soy sauce
1 cup whole cashews
hot cooked rice

Combine all but cashews in slow cooker and mix well. Cover and cook on low 4-6 hours or on high 3-4 hours. Stir in cashews just before serving over hot rice.