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Cashew Chicken Casserole

Total Time

Prep: 15 min. + chilling Bake: 35 min.

Makes

8 servings

I especially like this dish because I can get it ready the day before I need it. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers. —Julie Ridlon, Solway, Minnesota
Cashew Chicken Casserole Recipe photo by Taste of Home

Ingredients

  • 2 cups uncooked elbow macaroni
  • 3 cups cubed cooked chicken
  • 1/2 cup 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 whole 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

  1. In a greased 13x9-in. baking dish, layer the first 7 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.

Nutrition Facts

1-1/4 cups: 464 calories, 25g fat (9g saturated fat), 79mg cholesterol, 1095mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 24g protein.

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