Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Cheddar Chicken Mostaccioli
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- #42544
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
4 ounces can mushrooms, drained
1/4 cup chopped stuffed olives
1 tablespoon Worcestershire sauce
1 1/4 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
4 cups diced cooked chicken
3 cups mostaccioli pasta, cooked and drained
1 1/4 cup shredded cheddar cheese, divided
1 cup shredded Swiss cheese
directions
In a saucepan saute onion and celery in butter until tender. Add soups, milk, mushrooms, pimientos, olives, Worcestershire sauce and seasonings, mix well. Add chicken, mostaccioli, 3/4 cup cheddar cheese and the Swiss cheese, toss to mix.
Pour into a greased 13X9 baking dish. Cover and bake at 350 for 40 minutes. Uncover, sprinkle with remaining cheddar and return to the oven for 15 minutes.
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nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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