MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cashew Chicken Casserole
Categories: Pasta, Poltry, Vegetables, Nuts, Breads
Yield: 8 servings

2 c Uncooked elbow macaroni
3 c Cubed cooked chicken
1/2 c Velveeta
1 sm Onion; chopped
1/2 c Chopped celery
1/2 c Chopped bell pepper
8 oz Can sliced water chestnuts;
- drained
10 3/4 oz Can cream of mushroom soup;
- undiluted
10 3/4 oz Can cream of chicken soup;
- undiluted
1 1/3 c Whole milk
14 1/2 oz Can chicken broth
1/4 c Butter; melted
2/3 c Crushed saltines
3/4 c Cashew halves

In a greased 13" X 9" 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.

Toss butter and cracker crumbs; sprinkle over casserole.
Top with cashews. Bake, uncovered, @ 350ºF/175ºC for
35-40 minutes or until macaroni is tender.

Julie Ridlon, Solway, Minnesota

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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