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| CASHEW CHICKEN CASSEROLE | ||||
| Yields 6 servings | ||||
| 2 cups uncooked elbow macaroni 3 cups cubed cooked chicken 1/2 cup cubed process American cheese 1 small onion, chopped 1/2 cup chopped celery 1/2 cup chopped green pepper 1 can (8 oz.) sliced water chestnuts, drained 1 can cream of mushroom soup, undiluted 1 can cream of chicken soup, undiluted 1-1/3 cups milk 1 can (14-1/2 oz.) chicken broth 1/4 cup butter or margarine, melted 2/3 cup crushed saltines (about 20 crackers) 3/4 cup cahew halves |
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| In a greased 13x9x2-in. baking dish, 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 for 35-40 minutes or until macaroni is tender. | ||||