What makes cashews and chicken such a fantastic combination? Perhaps it’s the juicy tenderness of the chicken contrasted with the nutty crunch of the cashews. Or it could be that both have savory yet mild flavors that make them excellent platforms for herbs and spices. Either way, Cashew Chicken Casserole takes full advantage of this partnership’s strengths: the chicken is layered with melty cheese and fresh vegetables and soaked with a creamy sauce that elevates its flavor. Topped with toasted cashews, Cashew Chicken Casserole makes a hearty and heartwarming impression.

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  • 2 cups elbow macaroni
  • 3 cups chicken, cubed, cooked
  • 1/2 cup Velveeta
  • 1 small onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1 (8-ounce) can of sliced water chestnuts, drained
  • 1 (10.75-ounce) can of condensed cream of mushroom soup, undiluted
  • 1 (10.75-ounce) can of condensed cream of chicken soup, undiluted
  • 1 1/3 cups whole milk
  • 1 (14.5-ounce) can of chicken broth
  • 1 cup cheddar, shredded
  • 1/4 cup butter, melted
  • 2/3 cup saltines, crushed
  • 3/4 cup cashew halves


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch baking dish.

Step 3 –Layer the macaroni, chicken, Velveeta, onion, celery, green pepper, and walnuts in the prepared baking dish, in that order.

Step 4 –In a large bowl, combine the cream of mushroom soup, cream of chicken soup, milk, broth, and cheddar.

Step 5 –Pour the soup mixture over the layers in the baking dish.

Step 6 –Cover the dish and refrigerate for 8 hours and up to overnight.

Step 7 –Toss the butter and the cracker crumbs together.

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Step 8 –Sprinkle the cracker crumb mixture over the casserole.

Step 9 –Top with the cashews.

Step 10 –Bake uncovered until the macaroni is tender, about 35-40 minutes.

Step 11 –Serve.