Cheddar Chicken Mostaccioli |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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:
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.
2. 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.
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