Cashew Chicken Casserole
Prep Time: 15 Min
Cook Time: 35 Min
Serving Size: 6 Servings
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup process cheese (Velveeta)
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8 ounces) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 cups milk
1 can (14-1/2 ounces) chicken broth
1/4 cup butter, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves
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 soups, 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 degrees for 35-40 minutes or until macaroni is tender.
1 serving (1 each) equals 620 calories, 34 g fat (13 g saturated fat), 102 mg cholesterol, 1,515 mg sodium, 45 g carbohydrate, 4 g fiber, 35 g protein.
Submitted by: tasteofhome.com