Cheddar Chicken Mostaccioli Recipe

Cheddar Chicken Mostaccioli Recipe photo by Taste of Home

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While growing up, I enjoyed cooking for the whole family. So it's no surprise that I'm now a dietitian. This casserole was popular in a cafeteria where I once worked.

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Cheddar Chicken Mostaccioli Recipe

Prep: 15 min. Bake: 55 min.

Yield: 6-8 Servings

15 55 70

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1/4 cup sliced pimiento-stuffed olives
1 tablespoon Worcestershire sauce
1-1/4 teaspoons garlic salt
1/2 teaspoon each dried basil, oregano and pepper
4 cups diced cooked chicken
3 cups mostaccioli, cooked and drained
1-1/4 cups shredded cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese

Directions

In a large saucepan, saute onion and celery in butter until tender. Stir in the soups, milk, mushrooms, pimientos, olives, Worcestershire sauce and seasonings. Add the chicken, mostaccioli, 3/4 cup cheddar cheese and the Swiss cheese; toss to mix.
Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheddar cheese and bake 15-20 minutes longer or until bubbly and cheese is melted. Yield: 6-8 servings.

Nutritional Facts 1 serving equals 473 calories, 22 g fat (10 g saturated fat), 103 mg cholesterol, 1,225 mg sodium, 34 g carbohydrate, 3 g fiber, 34 g protein.

Originally published as Cheddar Chicken Mostaccioli in Country Chicken Cookbook , p75