1 1/2 chicken breasts
2 c. water
3 green onions, cut in pieces
3 celery tops
Almost 1 c. thin spaghetti (Vermicelli)
1/4 c. or 1/3 lb. shredded cheddar cheese
1/2 c. cashew nuts
2 cans cream of chicken soup
3/4 c. crushed cheddar cheese crackers

Simmer chicken breasts in water with onions and celery tops until tender, about 25 minutes. Strain broth and reserve. Let chicken cool slightly, then skin and remove bones and break into chunks. Meanwhile, cook spaghetti in boiling, salted water, until almost tender, drain and turn into greased 2 quart casserole. Sprinkle shredded cheese over spaghetti. Cover with cooked chicken. Sprinkle nuts and pour over the soup thinning 2/3 cup of chicken broth. Top with crushed crackers and bake 30 minutes. If prepared ahead and refrigerated, bake 45 minutes at 350 degrees. Serves 6.