Cheddar Chicken Mostaccioli
TOTAL TIME: Prep: 15 min. Bake: 55 min.
YIELD: 6-8 servings.
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. —Mrs. Troy Hawk, Sheridan, Missouri
Ingredients
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1/2 cup chopped onion
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1/2 cup chopped celery
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1 tablespoon butter
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1/2 cup whole milk
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1 can (4 ounces) mushroom stems and pieces, drained
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1 jar (2 ounces) diced pimientos, drained
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1/4 cup sliced pimiento-stuffed olives
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1 tablespoon Worcestershire sauce
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1-1/4 teaspoons garlic salt
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1/2 teaspoon each dried basil, oregano and pepper
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4 cups diced cooked chicken
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3 cups mostaccioli, cooked and drained
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1-1/4 cups shredded cheddar cheese, divided
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1 cup shredded Swiss cheese
Directions
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1.
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.
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2.
Pour into a greased 13x9-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.
Nutrition Facts
1 serving: 473 calories, 22g fat (10g saturated fat), 103mg cholesterol, 1225mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 34g protein.
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