Cheddar Chicken Mostaccioli

Total Time Prep: 15 min. Bake: 55 min.
Yield 6-8 servings
Test Kitchen Approved
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

  • 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 whole 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 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 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.

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
Recipe Creator

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