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Cashew Chicken Casserole

Plan 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.

Recipes: Back to Main Dishes | Back to Main Menu

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