Cashew Chicken Casserole

Cashew Chicken Casserole Recipe
"I especially like this dish because I can get it ready the day before I need it," comments Julie Ridlon of Solway, Minnesota. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers
6 Servings

Ingredients

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

Directions

In a greased 13-in. x 9-in. baking dish, layer the first seven ingredients in the order listed. In a large 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° for 35-40 minutes or until macaroni is tender. Yield: 6 servings.

Cashew Chicken Casserole published in Quick Cooking November/December 2000, p22  Beth Layman :)