Cheddar Chicken Mostaccioli

Name: Cheddar Chicken Mostaccioli
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6-8 servings
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Mrs. Troy Hawk, Sheridan, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 15, 2022

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

Can you freeze Cheddar Chicken Mostaccioli?

Cool unbaked casserole; cover and freeze. Freeze reserved cheese in separate freezer container. To use, partially thaw casserole and reserved cheese in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

TEST KITCHEN APPROVED

Cheddar Chicken Mostaccioli

1 Reviews Add your review

Yield:6-8 servings

Prep:15 min

Cook:55 min

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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

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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.