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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I especially like this dish because I can get it ready the day before I need it, comments Julie Ridlon of Solway, Minnesota. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers. Ingredients:
2 cups uncooked elbow macaroni |
3 cups cubed cooked chicken |
1/2 cup process cheese (velveeta) |
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 saltines (about 20 crackers) |
3/4 cup cashew halves |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer the first seven ingredients in the order listed. In a large bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.
2. Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender. Yield: 6 servings.
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