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Cheddar Chicken Mostaccioli

 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. —Mrs. Troy Hawk, Sheridan, Missouri
6-8 ServingsPrep: 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 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

2 of 2

Cheddar Chicken Mostaccioli (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.