Cashew Chicken Casserole

• 2 c. uncooked elbow macaroni
• 3 c. cooked chicken, cubed
• 1/2 c. American cheese, cubed
• 1 small onion, chopped
• 1/2 c. celery, chopped
• 1/2 green pepper, chopped
• 1 (8 oz.) can water chestnuts, sliced
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1 1/2 c. milk
• 1 (14 1/2 oz.) can chicken broth
• 1/4 c. butter or margarine, melted
• 2/3 c. saltines, crushed
• 3/4 c. cashews

1. In greased 13 x 9 x 2-inch baking dish, layer the first 7 ingredients in order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. Toss together the butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350u0b0 for 35 to 40 minutes or until macaroni is tender. Yield: 6 servings.

elbow macaroni, chicken, american cheese, onion, celery, green pepper, water chestnuts, cream of mushroom soup, cream of chicken soup, milk, chicken broth, butter, saltines, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8311 (may not work)