Cashew Chicken Casserole
- Reviews 2
Ready In: 1 hr
Serves: 6
Ingredients
- 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 bell pepper
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (10 3/4ounce) can condensed cream of mushroom soup, undiluted
- 1 (10 3/4ounce) can condensed cream of chicken soup, undiluted
- 1 1⁄3 cups milk
- 1 (10 1/2ounce) can chicken broth
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 2⁄3 cup crushed saltine (about 20 crackers)
- 3⁄4 cup cashew halves
Directions
- In a greased 13 x 9-inch baking pan, 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 degrees F for 35 to 40 minutes or until macaroni is tender.
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