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Cheddar Chicken Mostaccioli

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

PREP

 15 min.

COOK

 55 min.

TOTAL

 70 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. 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.

Printed from tasteofhome.com Oct 14, 2008

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