Here's a way to do a little something different with macaroni, cheese, crackers, chicken soup and mushroom soup.

2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed process American cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 ( 8 oz.) can sliced water chestnuts, drained
1 ( 10.75 oz.) can condensed cream of mushroom soup, undiluted
1 ( 10.75 oz.) can condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 ( 14.5 oz.) can chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltine crackers
3/4 cup cashew halves

Directions

Inside the baking dish in same exact order, layer the macaroni, chicken, cheese, onion, celery, green pepper and water chestnuts.

In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Grease a 13x9x2-inch baking dish.

In a small bowl, toss butter and cracker crumbs; sprinkle over casserole. Top with cashews.

Bake, uncovered, for 35 - 40 minutes or until macaroni is tender.

=> Sesame Chicken Recipe: Sesame Chicken with Honey Sauce

Give chicken breast a whole new flavor with sweet honey and sesame seeds.

1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
1/2 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon dried minced onion
3 boneless, skinless chicken breast halves, cooked and cubed

SAUCE

1/2 cup mayonnaise
1/4 cup honey

Directions

Preheat oven to 425 degrees. Grease a baking sheet.

In a plastic bag, mix bread crumbs and sesame seeds; set aside.

In a small bowl, combine mayonnaise, mustard and onion. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.

Place chicken on greased baking sheet. Bake for 10 - 12 minutes or until lightly browned. Combine sauce ingredients; serve with the hot chicken.

=> Kung Pao Chicken Recipe: Best Kung Pao Chicken

Save money on ordering out by making your own Chinese style chicken at home. This spicy recipe features chicken breast, wine, spices, and nuts.

1 pound skinless, boneless chicken breast halves, cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 ( 8 oz.) can water chestnuts
4 ounces chopped peanuts

Directions

Make Marinade

Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

Make Sauce

In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts.

In a medium skillet, heat sauce slowly until aromatic.

Remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.