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Cashew Chicken Casserole
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cups uncooked elbow macaroni
cups cubed cooked chicken
/2 cup cubed process American cheese
small onion, chopped
/2 cup chopped celery
/2 cup chopped green bell pepper
(8 ounce) can sliced water chestnuts, drained
can condensed cream of mushroom soup, undiluted
can condensed cream of chicken soup, undiluted
1/3 cup milk
(1 1/2 ounce) can chicken broth
/4 cup butter or margarine, melted
/3 cup crushed saltines (about 20 crackers)
/4 cup cashew halves
In a greased 13 x 9−inch baking pan, 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 350
degrees F for 35 to 40 minutes or until macaroni is tender.
Yields 6 servings.
Cashew Chicken Casserole
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