Taste of Home
Cashew Chicken Casserole
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min.
YIELD: 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
Ingredients
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2 cups uncooked elbow macaroni
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3 cups cubed cooked chicken
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1/2 cup Velveeta
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1 small onion, chopped
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1/2 cup chopped celery
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1/2 cup chopped green pepper
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1 can (8 ounces) sliced water chestnuts, drained
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1-1/3 cups whole milk
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1 can (14-1/2 ounces) chicken broth
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1/4 cup butter, melted
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2/3 cup crushed saltines (about 20 crackers)
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3/4 cup cashew halves
Directions
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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.
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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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