Cheddar Chicken Casserole

1 lb. chicken breasts

3 green onions, cut up

1 C. elbow macaroni

2 C. water

3 celery tops

1/2 C. cashews

1 C. shredded cheddar cheese

2 cans cream of chicken soup (+2/3 C. broth)

3/4 C. crushed cheddar cheese crackers

Simmer chicken breasts in water with onions and celery tops until tender, about 25 minutes.  Strain off broth and reserve.  Let chicken cool slightly, then skin, remove meat from the bones, and break into chunks.  Cook macaroni in boiling salted water until almost tender; drain and turn into greased 2 quart casserole.  Put in chicken, then shredded cheese and nuts and pour in soup (thinned with 2/3 C. broth).  Top with crackers and bake at 350 degrees for 3- minutes until bubbling hot.

(Recipe from Betty West)