Cashew Chicken Casserole

Name: Cashew Chicken Casserole
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup uncooked elbow macaroni; 3 cup cubed cooked chicken; 1/2 cup velveeta; 1 small onion, chopped; 1/2 cup chopped celery; 1/2 cup chopped greem pepper; 1 can (8 oz) sliced water chestnuts, drained; 1 can (10-3/4 oz) condensed cream mushroom soup, undiluted; 1 can (10-3/4 oz) condensed cream of chicken, undiluted; 1 1/3 cup milk; 1 can (14-1/2 oz) chicken broth; 1/4 cup butter, melted; 2/3 cup crushed saltines (about 20 crackers); 3/4 cup cashew halves

ckbork @cook_3201089

Cashew Chicken Casserole

Saved

Ingredients

20 mins

6 servings

2 cupuncooked elbow macaroni
3 cupcubed cooked chicken
1/2 cupvelveeta
1 smallonion, chopped
1/2 cupchopped celery
1/2 cupchopped greem pepper
1 can(8 oz) sliced water chestnuts, drained
1 can(10-3/4 oz) condensed cream mushroom soup, undiluted
1 can(10-3/4 oz) condensed cream of chicken, undiluted
1 1/3 cupmilk
1 can(14-1/2 oz) chicken broth
1/4 cupbutter, melted
2/3 cupcrushed saltines (about 20 crackers)
3/4 cupcashew halves

Saved

Steps

20 mins

1

In a greased 13-in. x 9-in. baking dish, layer the first seven ingredients in the order listed. In a large bowl, combine the soup, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.
2

Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake uncovered, at 350°F for 35-40 mintues or until macaroni is tender.