CHEDDAR CHICKEN MOSTACCIOLI
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
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- 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. Freeze option: 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°.
Nutrition Facts : Calories 473 calories, Fat 22g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 1225mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 34g protein.
MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a pot of water on to boil for macaroni.
- Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
- To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
- While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
- Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
- Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.
BAKED MOSTACCIOLI
Do it like Donatelli's, and don't skimp on the cheese.
Provided by Food Network
Categories main-dish
Yield Makes 3 quarts sauce and 4 servings
Number Of Ingredients 22
Steps:
- 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
- 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
- 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
- 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
- 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.
CHEDDAR CHICKEN PENNE
Here is a fast easy family night supper that will definately please all of the pasta lovers at your table. Delicious cheesy cheddar pasta dish goes together in a snap!!
Provided by Chef mariajane
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, melt half of the butter over medium-high heat; brown chicken strips in batches, transfer to a bowl.
- Add remaining butter to skillet. Add green onions, apples, nutmeg, 3/4 teaspoons salt and 1/4 teaspoons pepper; cook, stirring for about 3 minutes or until softened.
- Add vinegar, scraping any bits stuck to the pan. Stir in cream and cranberries; bring to boil.
- Reduce heat and boil gently, strring often, for about 3 minutes or until slightly thickened.
- Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 minutes or until tender but firm. Drain and return to pot.
- Add chicken and any accumulated juices to sauce; simmer for about 3 minutes or until chicken is no longer pink inside. Pour over cooked pasta and sprinkle with cheese.
- Season with salt and pepper. Serve sprinkled with chives.
Nutrition Facts : Calories 628.7, Fat 33.5, SaturatedFat 20, Cholesterol 153.7, Sodium 226.3, Carbohydrate 55, Fiber 8, Sugar 5.5, Protein 28.8
CHICKEN & BROCCOLI-CHEDDAR SKILLET
Chicken breast strips and penne pasta are tossed with cheesy broccoli in this easy skillet dish. Top with bacon crumbles and enjoy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
- Meanwhile, mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended. Cook and stir chicken and onions in large nonstick skillet on medium heat 7 to 8 min. or until chicken is done. Add cream cheese mixture and remaining milk; cook and stir 2 min. or until heated through. Add cheddar; cook and stir 2 to 3 min. or until melted.
- Drain pasta. Add to chicken mixture; stir to evenly coat. Top with bacon.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
CHEESY CHICKEN AND MOSTACCIOLI
Make and share this Cheesy Chicken and Mostaccioli recipe from Food.com.
Provided by jswinks
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan bring about 3 quarts water to boil. Add pasta. Return to boiling, cook for 9 minutes. Add frozen mixed vegetables. REturn to boiling, cook for 5-7 minutes more til pasta is tender but slightly firm and vegetables are crisp tender. Drain, rinse with cold water and drain again.
- For sauce, in a large saucepan cook onion in margarine or butter till tender. Stir in flour and bouillon granules. Add milk all at once. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in cilantro or parsley. Remove from heat.
- Add pasta and chicken or tuna to the sauce, toss to coat. Spoon mixture into a 2 qt baking dish. Cover with foil.
- Bake in a 375 oven for 20 minutes. Remove foil. Arrange tomato slice halves on top of pasta mixture. Bake uncovered for 5-10 minutes more until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 425.2, Fat 18.6, SaturatedFat 8.8, Cholesterol 63, Sodium 684.9, Carbohydrate 39.8, Fiber 4.5, Sugar 2, Protein 25.4
CREAMY LEMON CHICKEN MOSTACCIOLI
Mostaccioli pasta is served with a creamy, white wine-based sauce and zesty lemon chicken in this easy, comforting dish.
Provided by Dina
Categories Main Dish Recipes Casserole Recipes Chicken
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place flour and seasoned salt into a zip-top bag; seal and shake to mix. Cut chicken into bite-sized pieces and add to flour mixture. Seal tightly and shake to coat.
- Heat a large saute pan over medium-high heat. Add garlic herb butter and swirl to coat. Add chicken; reduce heat to medium and cook, stirring occasionally, until chicken is slightly browned, about 2 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Meanwhile, stir capers and chicken base into chicken. Cook, stirring often, until flavors have blended, about 2 minutes. Add wine, cream, and lemon juice. Reduce heat to low and cook, stirring occasionally, until thoroughly heated and chicken is no longer pink in the centers, 3 to 4 minutes.
- Drain pasta and stir into chicken mixture.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 51.6 g, Cholesterol 105.6 mg, Fat 20.9 g, Fiber 3.5 g, Protein 33 g, SaturatedFat 9.6 g, Sodium 924 mg, Sugar 2.5 g
PESTO CHICKEN MOSTACCIOLI
I was looking for something new to whip up and decided to invent my own recipe. We love pesto and mac and cheese...but who knew what a yummy combination it would be with chicken nuggets? This is comfort food to the max, and it's great for a crowd! -Rebecca Stablein, Gillette, Wyoming
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (5 servings each).
Number Of Ingredients 10
Steps:
- Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese., Chop chicken tenders and drain mostaccioli; add to cheese mixture. Toss to coat. Transfer to two greased 11x7-in. baking dishes (dishes will be full). Combine bread crumbs and butter; sprinkle over the top., Bake, uncovered, at 350° for 25-30 minutes or until golden brown.,
Nutrition Facts : Calories 921 calories, Fat 59g fat (32g saturated fat), Cholesterol 177mg cholesterol, Sodium 963mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 3g fiber), Protein 38g protein.
ITALIAN CHICKEN & SPINACH MOSTACCIOLI
Large tubes of mostaccioli pasta are tossed with a chicken and spinach mixture and sprinkled with cheese in this delicious Italian dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken, garlic and dressing in large skillet on medium heat 5 min. or until chicken is no longer pink. Stir in pasta sauce and spinach; cook 5 min. or until chicken is done, stirring occasionally.
- Drain pasta. Add to sauce mixture; stir to evenly coat. Stir in 1/2 cup mozzarella. Sprinkle with remaining mozzarella and Parmesan cheese.
Nutrition Facts : Calories 550, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 45 g
CREAMY CHICKEN MOSTACCIOLI PASTA
This is an easy, kid-friendly mostaccioli pasta dish with lots of add-in possibilities. Garnish each serving with fresh basil and grated Parmesan or Pecorino Romano cheese.
Provided by LIVING4HIM
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and reserve 1/2 cup pasta water.
- Meanwhile, trim chicken of fat and slice across the grain into thin strips. Toss the chicken strips with pesto in a bowl, using your hands to make sure chicken is well covered.
- Heat oil in a large skillet over medium heat. Add chicken and cook and stir until no longer pink, 5 to 7 minutes.
- Stir Alfredo sauce, mushrooms, salt, and pepper into the chicken. Pour reserved pasta water into the Alfredo jar; shake to rinse, then pour into the skillet. Heat just to a boil, then turn off the heat and stir in pasta.
Nutrition Facts : Calories 523.7 calories, Carbohydrate 45.8 g, Cholesterol 59 mg, Fat 29.1 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 10.1 g, Sodium 888 mg, Sugar 4.7 g
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