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"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.
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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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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