Quick, Easy -N- Fast Cashew Chicken Casserole Recipe
2 C. uncooked elbow macaroni
3 C. cubed cooked chicken
1/2 C. cubed process American cheese
1 small onion-chopped
1/2 C. chopped celery
1/2 C. chopped green pepper
1 can (8 oz.) sliced water chestnuts, drained
1 can cream of mushroom soup (undiluted)
1 can cream of chicken soup (undiluted)
1 1/3 C. milk
1 can chicken broth
1/4 C. butter or margarine, melted
2/3 C. crushed saltines (about 20 crackers)
3/4 C. cashews
In a greased 9 x 13 baking dish, layer the first 7 ingredients in the order listed (water chestnuts will be the top layer).
In a bowl, combine the soup, milk and broth. Pour over water chestnuts.
Cover and refrigerate overnight.
Toss butter and cracker crumbs together in a bowl. Sprinkle over casserole. Top with cashews. Bake, uncovered, at 350°F. for 35-40 minutes or until macaroni is tender. 6 servings.