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Cashew Chicken Casserole

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
  • Total Time
    Prep: 15 min. + chilling Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 3 cups cubed cooked chicken
  • 1/2 cup process cheese (Velveeta)
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/3 cups whole milk
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup butter, melted
  • 2/3 cup crushed saltines (about 20 crackers)
  • 3/4 cup cashew halves

Directions

  • 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.
Nutrition Facts
1-1/4 cups: 464 calories, 25g fat (9g saturated fat), 79mg cholesterol, 1095mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 24g protein.

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Reviews

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Average Rating:
  • Medic 716
    Nov 1, 2020

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

  • ms11145
    Feb 2, 2019

    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.

  • Jean
    Feb 1, 2019

    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.

  • GREGGJOHNS
    Feb 1, 2019

    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.

  • toolbarsco
    Nov 5, 2017

    I followed this recipe to the letter and it turned out really runny even after being refrigerated over 24 hrs. Next time I will boil the macaroni in the chicken broth ahead of time but not add the broth to the recipe, just the milk. If it still turns out runny I'll give up. The overall taste is delicious, although I would use shredded cheddar next time instead of velveeta. I also liked the idea of adding peppers for a bit more taste.

  • Linda
    Oct 13, 2017

    I was wondering if you could use rice instead of macaroni

  • luigimon
    Jun 6, 2015

    Good stuff and I will make this again!

  • MommaTracy
    Dec 11, 2013

    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!

  • nkowalchuk
    Aug 9, 2013

    No comment left

  • crystal24
    Nov 28, 2011

    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! :)