Cashew Chicken Casserole

(Plan ahead and start the night before)

2 c uncooked elbow macaroni
1 1/3 c milk
3 c cubed cooked chicken breasts
1 14½ oz can chicken broth
½ c cubed processed American cheese
¼ c butter, melted
1 small onion, chopped
2/3 c crushed crackers
½ c celery, chopped
¾ c cashew halves
½ c green pepper, chopped
1 8oz can sliced water chestnuts, drained
1 10¾ oz can Cream of Mushroom soup, undiluted
1 10¾ oz can Cream of Chicken soup, undiluted

In greased 9x13 baking dish, layer in order macaroni, chicken, cheese, onion, celery, green pepper, and water chestnuts. In a bowl, combine soups and broth. Pour over water chestnuts. Cover and refrigerate overnight. Toss butter and cracker crumbs and sprinkle over casserole. Top with cashews. Bake, uncovered, at 350 degrees for 35-40 minutes until macaroni is tender. Yields 6 servings.

Donna Barry