Cheddar Chicken Mostaccioli

Cheddar Chicken Mostaccioli

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 chopped 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 (5 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese

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 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheddar and return to the oven for 15 minutes. Makes 6-8 servings.