1 lb. chicken breast
2 c. water
3 green onions, chopped
3 celery tops
1 c. elbow macaroni
1 c. shredded cheddar cheese
1/2 c. cashew nuts, chopped
2 cans cream of chicken soup
3/4 c. crushed cheddar cheese crackers

Simmer chicken breast 25 minutes with celery and onion. Keep broth. Cool chicken; skin; cut into chunks. Meanwhile, cook macaroni until almost tender. Drain and put into greased 9 x 13 inch pan. Sprinkle cheese on macaroni and cover with chicken. Sprinkle with nuts and pour soup (thinned with 2/3 cup chicken stock). Top with crackers and bake uncovered at 350 degrees for 30 minutes or until bubbly.