Trevor's Kitchen

Cashew Chicken Casserole #052

About the Recipe

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

TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min.
YIELD: 8 servings.

Nutritional Info

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 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

Getting it done:

• 1. In a greased 13×9-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.