ELLEN'S CASHEW CHICKEN

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ELLEN'S CASHEW CHICKEN image

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: http://www.hungry-girl.com/chew/show/2437

Provided by Ellen Bales

Categories     Pasta

Time 1h

Number Of Ingredients 13

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

Steps:

  • 1. In 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.
  • 2. Cover and refrigerate overnight.
  • 3. Toss butter and bread crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350 degrees, for 35-40 minutes or until macaroni is tender.

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