Cashew Chicken Casserole

This is unique and fast because you do not have to cook the macaroni first!

Yield: 6 servings

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 can condensed cream of mushroom soup, undiluted
• 1 can condensed cream of chicken soup, undiluted
• 1 1/3 cup milk
• 1 (14 1/2 ounce) can chicken broth
• 1/4 cup butter, melted
• 2/3 cup crushed saltines (about 20 crackers)
• 3/4 cup cashew halves

Instructions

1. In a greased 13 x 9 inch baking pan, layer the first seven ingredients in the order listed.
2. In a bowl, combine the soups, milk and broth.
3. Pour over water chestnuts.
4. Cover and refrigerate overnight.
5. Toss butter and cracker crumbs; sprinkle over casserole.
6. Top with cashews.
7. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until macaroni is tender.