"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cashew Chicken Casserole Recipe

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This recipe for Cashew Chicken Casserole, by , is from The Stienike Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bobbi Stienike
Added: Sunday, February 6, 2005


2 c uncooked rotini noodles
3 c cubed cooked chicken
1/2 c cubed Velvetta
1/4 c chopped onion
1- 8 oz cn sliced water chesnuts, drained
2 cans cream of chicken soup
1 1/3 c milk
1 1/2 c chicken broth
1/4 c melted butter
2/3 c crushed saltines
1 cup chopped cashews

Layer noodles, chicken, chees , onion and chesnuts in a 9x13 pan.
Combine soups , milk and broth. Pour over chicken, cover and refrigerate overnight.
Combine butter and crackers, sprinkle on top.
Top with cashews.
Bake 350 degrees for 35-45 min.




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