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Cashew Chicken Casserole
Makes 6 servings
Prep (start night before):
- Cook Chicken (I always boil mine and then chop)
- Chop Onions and Celery
- Crush saltines
Ingredients:
- 2 cups uncooked elbow macaroni
- 3 cups cooked boneless skinless chicken breast halves chopped
- 1/2 cup cubed American cheese process (like Velveeta)
- 1 small onion chopped
- 1/2 cup celery chopped
- 1 8-ounce can water chestnuts
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 1/3 cups milk
- 1 14 1/2-ounce can chicken broth
- 1/4 cup butter or margarine melted
- 2/3 cup crushed saltine crackers approx. 20 crackers
- 3/4 cup cashew nuts
Instructions:
- In a greased 13x9 inch baking dish, layer the 1st six ingredients in the order listed.
- In a bowl, combine the soups, milk and broth. Pour over the ingredients in the baking dish.
- Cover and refrigerate overnight.
- Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews.
- Bake, uncovered, at 350 degrees for 35-40 minutes or until macaroni is tender.
Find more great family recipes and meal planning assistance at Dine Without Whine.
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