Cashew Chicken Casserole

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


  • 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 or margarine, melted
  • 2/3 cup crushed saltines (about 20 crackers)
  • 3/4 cup cashew halves


  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.

Yield: 6 servings

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