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Cashew Chicken Casserole Recipe
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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

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

Nutritional Facts

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

Directions

  1. In a greased 13x9-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


Reviews for Cashew Chicken Casserole

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
luigimon User ID: 1692040 227503
Reviewed Jun. 6, 2015

"Good stuff and I will make this again!"

MY REVIEW
MommaTracy User ID: 7532080 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!"

MY REVIEW
crystal24 User ID: 2396269 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! :)"

MY REVIEW
Mitchlep User ID: 6164225 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."

MY REVIEW
andy74 User ID: 1479327 73708
Reviewed Feb. 11, 2011

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

MY REVIEW
daisey5 User ID: 146806 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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