Cheddar Chicken Casserole
|Frozen chicken breasts||1 Pound (1 Package)|
|Water||2 Cup (32 tbs)|
|Green onions||3 , cut into pieces|
|Elbow macaroni||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄4 Pound (1 Cup)|
|Cashew nut meats||1⁄2 Cup (8 tbs)|
|Canned cream of chicken soup||21 Ounce (2 Cans)|
|Crushed cheddar cheese crackers||3⁄4 Cup (12 tbs)|
Simmer chicken breasts in water with onions and celery tops until tender, about 25 minutes.
Strain off broth and reserve.
Let chicken cool slightly, then skin; remove meat from bones, and break into chunks.
Meanwhile, cook macaroni in boiling salted water until almost tender; drain and turn into a greased 2-quart casserole.
Sprinkle shredded cheese over macaroni, cover with chicken.
Sprinkle with nut meats and pour over the soup, thinned with 2/3 cup of the reserved chicken stock.
Top with crackers and bake, uncovered, in a moderate oven (350°) for 30 minutes, until bubbly.
If this dish is prepared ahead and refrigerated, bake it for 45 minutes at 350°.
Makes 6 servings.