I came across this recipe a few years ago and it has quickly become a favorite comfort food dish that is tasty enough to serve to family and friends alike.
The thing I like best about this particular recipe is that you can make it the night before! Enjoy!
Cashew Chicken Casserole
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 shredded cheddar or colby-jack cheese
1 tsp. onion flakes
1/2 cup chopped celery
1 can sliced water chestnuts, drained
1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can cream of chicken soup
1 3/4 cups milk
1 can chicken broth
1/4 cup butter, melted
2/3 cup crushed saltine crackers (about 20)
3/4 cup cashew halves
In a greased 13x9x2 inch baking pan, layer the first six ingredients, in the order listed. In a bowl, combine the soups, milk and broth. Pour over layers in pan. Cover and refrigerate overnight. Toss butter and cracker crumbs together and sprinkle over casserole. Top with cashews and bake uncovered at 350 degrees for 35-40 minutes until macaroni is tender.
Savvy Entertaining 
Leave a Reply