Here's a way to do a little something different with macaroni, cheese, crackers, chicken soup and mushroom soup.
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 oz.
) can sliced water chestnuts, drained 1 ( 10.
75 oz.
) can condensed cream of mushroom soup, undiluted 1 ( 10.
75 oz.
) can condensed cream of chicken soup, undiluted 1 1/3 cups milk 1 ( 14.
5 oz.
) can chicken broth 1/4 cup butter or margarine, melted 2/3 cup crushed saltine crackers 3/4 cup cashew halves Directions Inside the baking dish in same exact order, layer the macaroni, chicken, cheese, onion, celery, green pepper and water chestnuts.
In a bowl, combine the soups, milk and broth.
Pour over water chestnuts.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Grease a 13x9x2-inch baking dish.
In a small bowl, toss butter and cracker crumbs; sprinkle over casserole.
Top with cashews.
Bake, uncovered, for 35 - 40 minutes or until macaroni is tender.
=> Sesame Chicken Recipe: Sesame Chicken with Honey Sauce Give chicken breast a whole new flavor with sweet honey and sesame seeds.
1/2 cup fine dry bread crumbs 1/4 cup sesame seeds 1/2 cup mayonnaise 1 teaspoon dry mustard 1 teaspoon dried minced onion 3 boneless, skinless chicken breast halves, cooked and cubed SAUCE 1/2 cup mayonnaise 1/4 cup honey Directions Preheat oven to 425 degrees.
Grease a baking sheet.
In a plastic bag, mix bread crumbs and sesame seeds; set aside.
In a small bowl, combine mayonnaise, mustard and onion.
Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.
Place chicken on greased baking sheet.
Bake for 10 - 12 minutes or until lightly browned.
Combine sauce ingredients; serve with the hot chicken.
=> Kung Pao Chicken Recipe: Best Kung Pao Chicken Save money on ordering out by making your own Chinese style chicken at home.
This spicy recipe features chicken breast, wine, spices, and nuts.
1 pound skinless, boneless chicken breast halves, cut into chunks 2 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons sesame oil, divided 2 tablespoons cornstarch, dissolved in 2 tablespoons water 1 ounce hot chile paste 1 teaspoon distilled white vinegar 2 teaspoons brown sugar 4 green onions, chopped 1 tablespoon chopped garlic 1 ( 8 oz.
) can water chestnuts 4 ounces chopped peanuts Directions Make Marinade Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
Place chicken pieces in a glass dish or bowl and add marinade.
Toss to coat.
Cover dish and place in refrigerator for about 30 minutes.
Make Sauce In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts.
In a medium skillet, heat sauce slowly until aromatic.
Remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.