Cashew Chicken Casserole – A delicious make-ahead one dish meal!
Cashew Chicken Casserole
Ingredients
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup Velveeta processed cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
8 oz can sliced water chestnuts, drained
10-3/4 oz can condensed cream of mushroom soup, undiluted
10-3/4 oz can condensed cream of chicken soup, undiluted
1-1/3 cups milk
14-1/2 oz chicken broth
1/4 cup butter, melted
2/3 cup crushed saltines (approximately 20 crackers)
3/4 cup cashew halves
Directions
~Preheat oven at 350°.
~In a greased 13×9″ 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, for 35-40 minutes (or until macaroni is tender).
~Makes 6 servings.
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