Cashew Chicken Casserole

(from Taste of Home’s 2001 Quick Cooking Annual Recipes book, p. 140)

2 cups uncooked elbow macaroni
3 cups cooked chicken
½ cup cubed process American cheese
1 small onion, chopped
½ cup chopped celery
½ cup chopped green pepper
1 can (8 oz.) sliced water chestnuts, drained
1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 can (14 ½ oz.) chicken broth
l/4 cup butter or margarine, melted
2/3 cup crushed saltines (about 20 crackers)
¾ cup cashew halves

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. Bake, uncovered, at 350 for 35-40 minutes or until macaroni is tender. Yield: 6 servings.

Note: You can prepare and refrigerate this the night before. Save crackers and cashews until ready to bake.