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    Cashew Chicken Casserole


    Source of Recipe


    Julie Ridlon

    List of Ingredients




    2 cups uncooked elbow macaroni
    3 cups cubed cooked chicken
    1/2 cup cubed process american cheese
    1 small onion -- chopped
    1/2 cup chopped celery
    1/2 cup chopped green pepper
    1 8 ounce can sliced water chestnuts -- drained
    1 10 3/4 ounce condensed cream of mushroom soup -- undiluted
    1 10 3/4 ounce condensed cream of chicken soup -- undiluted
    1 1/3 cups milk
    1 14 1/2 ounce chicken broth
    1/4 cup butter or margarine -- melted
    2/3 cup crushed saltines -- (about 20 crackers)
    3/4 cup cashew halves

    Recipe



    In a greased 13-in. x 9-in. x 2-in. baking dish, layer the first seven ingredients in the order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350ºF for 35-40 minutes or until macaroni is tender. Yield: 6 servings.
 

 

 

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