I especially like this dish because I can get it ready the day before I need it. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers. —Julie Ridlon, Solway, Minnesota

Cashew Chicken Casserole

elbow macaroni

chicken

Velveeta

onion,

celery

green pepper

(8 ounces) sliced water chestnuts, drained

(10-3/4 ounces) condensed cream of mushroom soup, undiluted

(10-3/4 ounces) condensed cream of chicken soup, undiluted

milk

(14-1/2 ounces) chicken broth

butter, melted

saltines (about 20 crackers)

cashew halves

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.

I made a half recipe of this, using only 1 can of cream of chicken soup. Also didn’t have green pepper in the house, so omitted that. Absolutely delicious! I was honestly skeptical about how the pasta texture would be, but was pleasantly surprised. I have already added this one into my future meal planning schedule. Thank you!!

This is not a review of the recipe as written. I had this recipe on my list to make but I needed to make something for a Friday in Lent and I substituted tuna for chicken. It was wonderful with the tuna.!!

I love this recipe and have made it many times.  Instead of the saltine crackers, I crush up Cheez-Its and put them on top.  I have also used cream of celery soup instead of the mushroom soup.  Good leftover as well.

Made this exactly as written, except prepared in the morning and refrigerated all day.  It was delicious.  Thank you!

I've made this many times over the past 5 years or so. I've never had time to let it set overnight, so I boil the macaroni in the chicken broth, and add only 1/4 cup chicken broth to the dish. Very very good and have made it several times for company. Also I usually don't have velveeta, so i just add some shredded chedder, about 8 oz of it. The more cheese the better! :)

This looks just like a casserole my grandmother used to make.  (in the late 60's) One of my favorites!  My family doesn't like nuts very much so sadly I usually leave them out.  The cashews are my favorite part.  Think I will be making this again soon.

Well, I planned to make this but didn't realize that this was an overnight dish.  No problem.  I just cooked the macaroni and threw  most  everything in a pan and placed it it the oven.  This way I could control the amount of liquid I put into the casserole so it was not overly soupy.  Family enjoyed it.

I prepared everything the night before and baked it when I got home from work the next evening.  It was good but we like a bit more spice.  When I make it next time, instead of celery, I'll use green chili peppers and maybe a little jalepeno.  It's very hearty and filling.  It was worth the effort to try something new.

Really enjoyed this.  Made it the night before and took to the station with me the next day.  No leftovers.....

This is the number one requested dish by my family.  I generally make it with homegrown, organic, gluten free and as low sodium ingredients as possible.  It is absolutely delicious!!   Enjoy!

Good stuff and I will make this again!

LOVE this recipe!!  It tastes great and is easy enough to convert for our gluten intolerant family of 6

I used velveeta lite and the healthy requests soups and the no salt crackers.  It was good.

cashew chicken casserole

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 8

Author : Taste of Home Editors

Ingredients

Instructions

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