Cashew Chicken Casserole

• 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

1. In a greased 13x9-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 350u0b0 for 35-40 minutes or until macaroni is tender.

elbow macaroni, chicken, process cheese, onion, celery, green pepper, water chestnuts, condensed cream, condensed cream, milk, chicken broth, butter, saltines, cashew halves

Taken from www.tasteofhome.com/recipes/cashew-chicken-casserole/ (may not work)