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

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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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 620 calories, 34g fat (13g saturated fat), 102mg cholesterol, 1515mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 35g protein .


  1. 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.
  2. 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.
Originally published as Cashew Chicken Casserole in Quick Cooking December 2000, p22

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luigimon 227503
Reviewed Jun. 6, 2015

"Good stuff and I will make this again!"

MommaTracy 75320
Reviewed Dec. 11, 2013

"This is the number one requested dish by my family. I generally make it with homegrown, organic, gluten free and as low sodium ingredients as possible. It is absolutely delicious!! Enjoy!"

crystal24 82032
Reviewed Nov. 28, 2011

"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! :)"

Mitchlep 42755
Reviewed Sep. 14, 2011

"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."

andy74 73708
Reviewed Feb. 11, 2011

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

daisey5 82305
Reviewed Feb. 4, 2010

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

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