Cashew Chicken Casserole
AmericanChickenEasy45 minBy Northstar
Ingredients
Servings
4
- 2 cup uncooked elbow macaroni
- 3 cup cubed cooked chicken
- 0.5 cup cubed American cheese
- 1 whole small onion, chopped
- 0.5 cup chopped celery
- 0.5 cup chopped green bell pepper
- 8 oz canned sliced water chestnuts, drained
- 10 0.8 oz condensed cream of mushroom soup
- 10 0.8 oz condensed cream of chicken soup
- 1 0.3 cup milk
- 0.3 cup butter or margarine, melted
- 0.7 cup crushed saltine crackers
- 0.8 cup cashew halves
Instructions
- 1
In a greased 13x9-inch baking pan, layer macaroni, chicken, cheese, onion, celery, bell pepper, and water chestnuts.
- 2
In a bowl, combine the soups, milk, and chicken broth. Pour over the layered ingredients.
- 3
Cover and refrigerate overnight.
- 4
The next day, preheat oven to 350°F.
- 5
Toss melted butter with crushed crackers; sprinkle over casserole. Top with cashew halves.
- 6
Bake uncovered at 350°F for 45 minutes or until heated through and golden.