Chicken Casseroles - Chicken Noodle Casserole / Chicken Cashew Casserole

The first chicken casserole today is the Chicken Noodle Casserole. I chose it because, since I was making it for a family in our ward, I could make a recipe that Doug wouldn't eat. This one called for a package of Noodles Romanoff - too cheesy for Doug. Come to find out though, they don't make Noodles Romanoff anymore. At least, Wal-Mart doesn't carry them. I chose Noodles Parmesan and decided that it would be close enough. I hope it was good - it looked and smelled good.
2 cups cooked cubed chicken
1 pkg. Noodles Romanoff
Prepare noodles according to instructions on box EXCEPT use 1/2 cup more liquid than recipe calls for.
1 can cream mushroom soup
1/4 can water
Add water to soup & mix in seasoning that comes with pkg. of Noodles Romanoff with soup.
1 pkg. frozen broccoli cooked until tender
1 tbsp. cooking oil added to broccoli
Arrange layers of noodles, broccoli & chicken in greased baking dish. Pour soup mixture over top. Cover with buttered bread crumbs & grated cheese. Add paprika for color. Bake 350°F until hot & bubbly.

The other chicken casserole was Chicken Cashew Casserole. I chose this one for two obvious reasons - there was no cheese, and there were cashews. I forgot to take the picture until it was half consumed. We were hungry. But it got a thumbs up vote from Doug, so that's a good thing.
1/4 cup chopped onion
2 tbsp. butter
1 cup finely diced celery
2 cans mushroom soup
2/3 cup chicken broth
2 tbsp. soy sauce
6 drops tabasco
4 cups diced chicken
1 can chow mein noodles
2/3 cups cashew nuts
Pepper
Saute the onion & celery in butter. Add soup & broth. Add seasonings & soy sauce. Add chicken & simmer a few minutes. Pour in baking dish. Sprinkle nuts & noodles. Bake in 350°F oven 20 min. Serves 8. Make day before if you wish. Refrigerate & add noodles & nuts just before baking.