Cashew Chicken CasserolePlan ahead.start the night before. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers. 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 oz) sliced water chestnuts, drained 1 can cream of mushroom soup (undiluted) 1 can cream of chicken soup (undiluted) 1 1/3 cups milk 1 can chicken broth 1/4 cup butter or margarine, melted 2/3 cup crushed saltines (about 20 crackers) 3/4 cup cashews In a greased 9x13 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 degrees for 35-40 minutes or until macaroni is tender. 6 servings. |
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