Ingredients
1/2 cup chopped onion1/2 cup chopped celery1 tablespoon butter1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup whole milk1 can (4 ounces) mushroom stems and pieces, drained1 jar (2 ounces) diced pimientos, drained1/4 cup sliced pimiento-stuffed olives1 tablespoon Worcestershire sauce1-1/4 teaspoons garlic salt1/2 teaspoon each dried basil, oregano and pepper4 cups diced cooked chicken3 cups mostaccioli, cooked and drained1-1/4 cups shredded cheddar cheese, divided1 cup shredded Swiss cheese
Preparation
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 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.
