Cashew Chicken Casserole

Ingredients
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed Cheddar 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 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 (14.5 ounce) can chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed ritz crackers
3/4 cup cashew halves

Directions
1. In a greased 13-in. x 9-in. x 2-in. baking dish, 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. Sprinkle crackers over casserole. Top with cashews.
2. Bake, uncovered, at 350 degrees for 35-40 minutes or until macaroni is tender.

***After trying this reciepe out, the only thing I would change is I would probably cook the noodles first and put cooked noodles in the pan instead of uncooked. The noodles all stuck together and it took a little longer to get them cooked. Otherwise the flavor was really good and I would make it again.***