This is unique and fast because you do not have to cook the macaroni first!
2 cups uncooked elbow macaroni 3 cups cubed cooked chicken 1/2 cup cubed process American cheese 1 small onion, chopped 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1 (8 ounce) can sliced water chestnuts, drained 1 can condensed cream of mushroom soup, undiluted 1 can condensed cream of chicken soup, undiluted 1 1/3 cup milk 1 (1 1/2 ounce) can chicken broth 1/4 cup butter or margarine, melted 2/3 cup crushed saltines (about 20 crackers) 3/4 cup cashew halves
In a greased 13 x 9-inch baking pan, 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 degrees F for 35 to 40 minutes or until macaroni is tender.
