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Cashew Chicken Casserole

Cashew Chicken Casserole
"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.
6 ServingsPrep: 15 min. Bake: 35 min.

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.
© Taste of Home 2013

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Cashew Chicken Casserole (continued)

Nutrition 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.
© Taste of Home 2013