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| Casserole with chicken and cashews
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| Ingredients: | |||||
| 2 Cups | uncooked elbow macaroni | ||||
| 3 cups | cooked chicken | ||||
| 1/2 cup | cubed american cheese | ||||
| 1 small | onion | ||||
| 1/2 cup | chopped celery | ||||
| 1/2 cup | chopped green pepper | ||||
| 1 8 oz. | can of water chestnuts | ||||
| 1 can | cream of mushroom soup | ||||
| 1 can | cream of chicken soup | ||||
| 1 1/3 cups | milk | ||||
| 14 oz | chicken broth | ||||
| 1/4 cup | butter melted | ||||
| 2/3 cup | saltines | ||||
| 3/4 cup | cashew halves | ||||
| Directions: | |||||
| In a greased 9x13 baking dish, layer first seven ingredients in order listed. In a bowl combine soups, milk and broth. Pour over mixture. Cover and refrigerate overnight. Toss butter with cracker crumbs and sprinkle over casserole. Top with cashews. Bake at 350 for 35-45 minutes or until macaroni is tender. | |||||