Cheddar Chicken Mostaccioli Recipe

Cheddar Chicken Mostaccioli Recipe Cheddar Chicken Mostaccioli Recipe photo by Taste of Home Rating 4

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Cheddar Chicken Mostaccioli

Cheddar Chicken Mostaccioli Recipe

Cheddar Chicken Mostaccioli

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(1-1) of 1 reviews

Reviewed on Jun. 12, 2010 by ocpmom

I've been making this recipe for years. We have omitted the olives. A family favorite.

 
 

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