Cashew Chicken Casserole
Cashew Chicken Casserole
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 can (8 ozs) sliced water chestnuts, drained
1 can (10-3/4 ozs) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ozs) condensed cream of chicken soup, undiluted
1-1/3 cups milk
1 can (14-1/2 ozs) chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves
In a greased 13 x 9 x 2 inch 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 350 deg for 35-40 minutes or until macaroni is tender. Yield: 6 servings.
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 can (8 ozs) sliced water chestnuts, drained
1 can (10-3/4 ozs) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ozs) condensed cream of chicken soup, undiluted
1-1/3 cups milk
1 can (14-1/2 ozs) chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves
In a greased 13 x 9 x 2 inch 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 350 deg for 35-40 minutes or until macaroni is tender. Yield: 6 servings.
