Cheesy Chicken and Mostaccioli
Recipe from Better Homes and Gardens
Use leftover cooked chicken in this snazzy pasta and chicken casserole.
Servings: Makes 6 servings.
Prep Time: 30 mins
Total Time: 1 hr 5 mins
1 6-ounce packagedried mostaccioli with tomato, red pepper, and basil, or plain mostacciolisee savings
2 cupsloose-pack frozen mixed vegetablessee savings
1medium onion, chopped (1/2 cup)see savings
2 tablespoonsmargarine or buttersee savings
2 tablespoonsall-purpose floursee savings
2 teaspoonsinstant chicken bouillon granulessee savings
2 cupsmilksee savings
1-1/2 cupsshredded Monterey Jack cheese with jalapeno peppers (6 ounces)see savings
2 tablespoonssnipped fresh cilantro or parsleysee savings
1-1/2 cupschopped cooked chicken (about 8 ounces) or 1 9-1/4-ounce can tuna, drained and broken into chunkssee savings
1medium tomato, halved and slicedsee savings
In a large saucepan or Dutch oven bring about 3 quarts water to boiling. Add pasta. Return to boiling; cook for 9 minutes. Add frozen mixed vegetables. Return to boiling; cook for 5 to 7 minutes more or until pasta is tender but slightly firm and vegetables are crisp-tender. Drain; rinse with cold water. Drain again.
For sauce, in a large saucepan cook onion in margarine or butter until tender. Stir in flour and bouillon granules. Add milk all at once. Cook and stir until thickened and bubbly. Add cheese, stirring until 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-quart square baking dish. Cover dish with foil.
Bake in a 375 degree F oven for 20 minutes. Remove foil from dish. Arrange tomato slices on top of pasta mixture. Bake, uncovered, for 5 to 10 minutes more or until heated through. Let stand 10 minutes before serving. Makes 6 servings.
Per serving: Calories 417, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 65 mg, Sodium 582 mg, Carbohydrate 38 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet