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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.
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