Monday, April 8, 2013

Cashew Chicken Casserole

So when I started pondering the recipes for this week I thought about a conversation that I had with Emily earlier in the week. She was asking about the Corn Casserole recipe that I had made for Easter lunch last week. We couldn't find this recipe anywhere in the almost three years worth of What's for Supper Recipes archives which I found hard to believe but nonetheless, it was true. Usually I pick a theme for the week like Easter or Final Four Food, etc., but for this week, I wanted to pull out a few recipes that I just plain ole love to cook. So without further ado, today's is an "oldy but goodie;" followed by the Corn Casserole on Wednesday and oh my word, Cinnamon Roll Bundt Cake on Friday. It's a good line-up folks. Stay tuned you might see a couple more favorites this week. 

Cashew Chicken Casserole:

2 cups uncooked elbow macaroni 
3 cups cubed cooked chicken
½ cup cubed cheddar cheese
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 milk
1 can (14-1/2 ounces) chicken broth
1/4 cup butter, melted
2/3 cup crushed butter crackers like Ritz (about 20 crackers)
3/4 cup cashew halves

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

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