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     Title: Cashew Chicken Casserole
Categories: Pasta, Poltry, Vegetables, Nuts, Breads
     Yield: 8 servings

     2 c  Uncooked elbow macaroni
     3 c  Chicken; cooked, cubed
   1/2 c  Velveeta
     1 sm Onion; chopped
   1/2 c  Celery; chopped
   1/2 c  Bell pepper; chopped
     8 oz Can sliced water chestnuts;
          - drained
10 3/4 oz Can cream of mushroom soup;
          - undiluted
10 3/4 oz Can cream of chicken soup;
          - undiluted
 1 1/3 c  Whole milk
14 1/2 oz Can chicken broth
   1/4 c  Butter; melted
   2/3 c  Saltines; crushed
   3/4 c  Cashew halves

 In a greased 13x9" 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.

 Toss butter and cracker crumbs; sprinkle over casserole. Top with
 cashews. Bake, uncovered, @ 350 F/175 C for 35-40 minutes or until
 macaroni is tender.

 Recipe by Julie Ridlon, Solway, Minnesota

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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