Cashew Chicken Casserole Recipe

Cashew Chicken Casserole Recipe Cashew Chicken Casserole Recipe photo by Taste of Home Rating 5

"I especially like this dish because I can get it ready the day before I need it," comments Julie Ridlon of Solway, Minnesota. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers.

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Cashew Chicken Casserole Recipe
  • Prep: 15 min. Bake: 35 min.
  • Yield: 6 Servings
15 35 50

Ingredients

  • 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

Directions

  • 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.
  • Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender. Yield: 6 servings.

Nutritional Facts 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.

Originally published as Cashew Chicken Casserole in Quick Cooking December 2000, p22

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Reviews for Cashew Chicken Casserole

Cashew Chicken Casserole Recipe

Cashew Chicken Casserole

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(1-4) of 4 reviews

Reviewed on Nov. 28, 2011 by crystal24

I've made this many times over the past 5 years or so. I've never had time to let it set overnight, so I boil the macaroni in the chicken broth, and add only 1/4 cup chicken broth to the dish. Very very good and have made it several times for company. Also I usually don't have velveeta, so i just add some shredded chedder, about 8 oz of it. The more cheese the better! :)

Reviewed on Sep. 14, 2011 by Mitchlep

I prepared everything the night before and baked it when I got home from work the next evening. It was good but we like a bit more spice. When I make it next time, instead of celery, I'll use green chili peppers and maybe a little jalepeno. It's very hearty and filling. It was worth the effort to try something new.

Reviewed on Feb. 11, 2011 by andy74

LOVE this recipe!! It tastes great and is easy enough to convert for our gluten intolerant family of 6

Reviewed on Feb. 04, 2010 by daisey5

I used velveeta lite and the healthy requests soups and the no salt crackers. It was good.

 
 

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