Recipe For Cooking Cashew Chicken Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Cashew Chicken Casserole

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

2 C. uncooked elbow macaroni
3 C. cubed cooked chicken
1/2 C. cubed process American cheese
1 sm. 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 prepared 13 x 9-in. 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 350 degrees F for 35 to 40 min. or until macaroni is tender.

Makes approximately 6 servings.