1 (8 oz.) pkg. salad macaroni, cooked
1 (6 1/2 oz.) can water packed tuna, drained
1 (8 oz.) can sliced water chestnuts, drained
3 c. cream of chicken soup
10 salt free saltine crackers, crushed

Combine all ingredients, except crackers. Pour into a 2-quart casserole. Sprinkle crackers on top. Bake at 375 degrees for 25 to 30 minutes.

CREAM OF CHICKEN SOUP:

2 c. chicken broth
3/4 c. grated raw potatoes

Heat broth to boiling; gradually add grated potatoes. Simmer 10 to 25 minutes, stirring frequently until potato is tender and broth has thickened. Pour into blender and puree.