Mom C. - Brad's favorite.

1 pkg. (1 lb.) chicken breasts
2 c. water
3 green onions, cut up
3 celery tops
1 c. elbow macaroni
1/4 lb. (1 c.) shredded cheddar cheese
1/2 c. cashew nut meats
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 off broth and reserve. Let chicken cool slightly, then skin; remove meat from the bones, and break into chunks. Meanwhile, cook macaroni in boiling water until almost tender; drain and turn into a greased 2-quart casserole. Sprinkle shredded cheese over macaroni, cover with chicken. Sprinkle with cashews and pour over the soup, thinned with 2/3 cup of the reserved chicken stock. Top with crackers and bake in oven at 350 degrees for 30 minutes, until bubbly. Serves 6.