Cashew Chicken Casserole

Ingredients

• 2 cups uncooked elbow macaroni
• 3 cups cubed cooked chicken
• 1/2 cup cubed process American cheese
• 1 small onion, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 1/3 cups milk
• 1 (14.5 ounce) can chicken broth
• 1/4 cup butter or margarine, melted
• 2/3 cup crushed saltine crackers
• 3/4 cup cashew halves

Directions

1. In a greased 13-in. x 9-in. x 2-in. baking dish, layer the first seven ingredients in the order listed. In a 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.
2. Bake, uncovered, at 350 degrees for 35-40 minutes or until macaroni is tender.