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Cheddar Chicken Mostaccioli

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

Printed from tasteofhome.com Oct 12, 2008

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Cheddar Chicken Mostaccioli cont.

3 cups mostaccioli, cooked and drained
1-1/4 cups shredded cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese

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.