Cashew Chicken Casserole

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Cashew Chicken Casserole

Makes 6 servings

Prep (start night before):

  • Cook Chicken (I always boil mine and then chop)
  • Chop Onions and Celery
  • Crush saltines

Ingredients:

  • 2 cups uncooked elbow macaroni
  • 3 cups cooked boneless skinless chicken breast halves chopped
  • 1/2 cup cubed American cheese process (like Velveeta)
  • 1 small onion chopped
  • 1/2 cup celery chopped
  • 1 8-ounce can water chestnuts
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 1/3 cups milk
  • 1 14 1/2-ounce can chicken broth
  • 1/4 cup butter or margarine melted
  • 2/3 cup crushed saltine crackers approx. 20 crackers
  • 3/4 cup cashew nuts

Instructions:

  1. In a greased 13×9 inch baking dish, layer the 1st six ingredients in the order listed.
  2. In a bowl, combine the soups, milk and broth. Pour over the ingredients in the baking dish.
  3. Cover and refrigerate overnight.
  4. Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews.
  5. Bake, uncovered, at 350 degrees for 35-40 minutes or until macaroni is tender.

Find more great family recipes and meal planning assistance at Dine Without Whine.

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