CASHEW CHICKEN CASSEROLE
This is unique and fast because you do not have to cook the macaroni
2 C. uncooked elbow macaroni
3 C. cubed cooked chicken
1/2 C. cubed process American cheese
1 small onion, chopped
1/2 C. chopped celery
1/2 C. chopped green bell pepper
1 (8 oz.) can sliced water chestnuts, drained
1 can condensed cream of mushroom soup, undiluted
1 can condensed cream of chicken soup, undiluted
1 1/3 C. milk
1 (1 1/2 oz.) can chicken broth
1/4 C. butter or margarine, melted
2/3 C. crushed saltines (about 20 crackers)
3/4 C. cashew halves
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 350ÂºF for 35 to 40 minutes or until
macaroni is tender.
Yields 6 servings.