cashew chicken casserole
Cashew Chicken Casserole
This is unique and fast because you do not have to cook the macaroni first!
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.
From the kitchen of Judy/AZ
8 ounces cream cheese
8 to 16 ounces sharp Cheddar cheese, grated
1 package Hidden Valley Ranch dressing
1/2 cup mayonnaise
1/2 cup skim milk
Red pepper, optional
Chopped green onions, optional
Finely chopped celery, optional
Finely chopped green pepper, optional
Minced garlic, optional
Mix Hidden Valley Ranch dressing, milk and mayonnaise. Add in cream cheese and Cheddar cheese. Mix well. Put into freezer for about 20 minutes.
Shape into balls (makes 2 good size balls, 3 smaller). Put back into freezer just long enough to make the ball firm enough to roll. Roll cheese ball in pecan pieces or chopped parsley. (Unrolled cheese balls freeze well.)
Serve with crackers (wheat, cracked pepper, Triscuits, etc).