Cheddar Chicken Mostaccioli
Country Chicken Cookbook
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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.
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 55 min.
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 saucepan, saute onion and celery in butter until tender. Add soups, milk, mushrooms, pimientos, olives, Worcestershire sauce and seasonings; mix well. Add chicken, mostaccioli, 3/4 cup cheddar cheese and the Swiss cheese; toss to mix.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheddar and return to the oven for 15 minutes. Yield: 6-8 servings.