Ingredients
2 cups uncooked elbow macaroni3 cups cubed cooked chicken1/2 cup Velveeta1 small onion, chopped1/2 cup chopped celery1/2 cup chopped green pepper1 can (8 ounces) sliced water chestnuts, drained1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1-1/3 cups whole milk1 can (14-1/2 ounces) chicken broth1/4 cup butter, melted2/3 cup crushed saltines (about 20 crackers)3/4 cup cashew halves
Preparation
In a greased 13x9-in. 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, at 350° for 35-40 minutes or until macaroni is tender.
