Ingredients:
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed process American cheese
1 small onions, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 (8 ounce) cans sliced water chestnuts, drained
1 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 (10 1/2 ounce) cans chicken broth
1/4 cup butter or 1/4 cup margarine, melted
2/3 cup crushed saltines ( about 20 crackers)
3/4 cup cashew halves
Directions:
In a greased 13 x 9-inch baking pan, layer the first seven ingredients in the order listed.
In a 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, at 350 degrees F for 35 to 40 minutes or until macaroni is tender.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.