ELLEN'S CASHEW CHICKEN
By
Ellen Bales
@Starwriter
1
I found this online but tweaked it quite a bit. I didn't used to even like cashews. It wasn't until I first tried cashew chicken in a Chinese restaurant that I found I love them, almost as much as almonds! This is a do-ahead recipe, for those busy days.
Photo by: hungry-girl.com/chew/show/2437
Photo by: hungry-girl.com/chew/show/2437
Ingredients
- 2 c
- uncooked elbow macaroni
- 3 c
- cubed chicken (i use two large cans chicken breast, drained)
- 1/2 c
- cheez whiz
- 1 small
- onion, chopped
- 1/2 c
- chopped celery
- 1/2 c
- chopped green pepper
- 1 can(s)
- (8 oz.) sliced water chestnuts, drained
- 2 can(s)
- (10 3/4 oz.) condensed cream of chicken soup, undiluted
- 1 1/3 c
- milk
- 1 can(s)
- (14 1/2 oz.) chicken broth
- 1/4 c
- butter, melted
- 2/3 c
- fine bread crumbs
- 3/4 - 1 c
- cashew halves
How to Make ELLEN'S CASHEW CHICKEN
- 1In a greased 13x9-in. baking dish, layer the first seven ingredients in the order listed. In a large bowl, combine the soup, milk and broth. Pour over water chestnuts.
- 2Cover and refrigerate overnight.
- 3Toss butter and bread crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350 degrees, for 35-40 minutes or until macaroni is tender.
