1 lb. chicken breasts
2 c. water
3 green onions, cut in pieces
3 celery tops
1 c. elbow macaroni
1 c. shredded cheddar cheese
1/2 c. cashew nut meats
2 (10 1/2 oz.) cans cream of chicken soup
3/4 c. crushed cheddar cheese crackers

Simmer chicken with next 3 ingredients until tender, about 25 minutes. Strain off broth and reserve. Let chicken cool slightly, then skin. Remove from bones and cut into chunks. Meanwhile, cook macaroni in salted water until almost tender; drain and turn into a greased 2 quart casserole dish. Sprinkle cheese over macaroni, cover with chicken. Sprinkle with nut meats and pour over the soup thinned with 2/3 cup of the reserved chicken stock. Top with crackers and bake uncovered in 350 degree oven for 30 minutes.