2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed process American cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 (8 ounce) can sliced water chestnuts, drained
1 can condensed cream of mushroom soup, undiluted
1 can condensed cream of chicken soup, undiluted
1 1/3 cup milk
1 (1 1/2 ounce) can chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves
In a greased 13 x 9−inch baking pan, layer the first seven ingredients in the order listed.
In a 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, at 350
degrees F for 35 to 40 minutes or until macaroni is tender.
Yields 6 servings.