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Cheesy Chicken and Mostaccioli: A Weeknight Comfort Classic

I can almost smell it now – the warm, cheesy aroma wafting from the oven, a promise of comfort after a long day. This Cheesy Chicken and Mostaccioli casserole reminds me of childhood dinners at my Grandma Rose’s house. It wasn’t fancy, but it was always made with love, and the simple combination of pasta, chicken, and a creamy cheese sauce was pure, unadulterated comfort food. It’s the kind of dish that fills your belly and warms your soul.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Dietary Type: Comfort Food

Ingredients

6 ounces dried mostaccioli pasta
2 cups loose pack frozen mixed vegetables
½ cup chopped onion
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons instant chicken bouillon granules
2 cups milk
1 ½ cups shredded Monterey Jack pepper cheese (6 oz)
2 tablespoons snipped cilantro or 2 tablespoons parsley
1 ½ cups chopped cooked chicken or 9 ¼ ounces canned tuna, drained and broken into chunks
1 medium tomatoes, halved and sliced

Equipment Needed

Large saucepan
2-quart baking dish
Aluminum foil

Instructions

First, bring about 3 quarts of water to a boil in a large saucepan. This may seem like a lot of water, but it helps ensure the pasta cooks evenly and doesn’t stick together.
Add the 6 ounces of dried mostaccioli pasta to the boiling water. Return to a boil, then cook for 9 minutes. This will give the pasta a head start before adding the vegetables.
Next, add the 2 cups of frozen mixed vegetables to the pasta. Return to a boil, then cook for an additional 5-7 minutes, or until the pasta is tender but slightly firm to the bite (al dente), and the vegetables are crisp-tender. Nobody likes mushy pasta!
Once the pasta and vegetables are cooked, drain them in a colander, rinse with cold water to stop the cooking process, and then drain again thoroughly. Getting rid of that extra water will prevent a watery casserole.
While the pasta is cooking, prepare the cheese sauce. In the same large saucepan (wiped clean, of course), cook the ½ cup of chopped onion in 2 tablespoons of margarine or butter until tender. This usually takes about 5 minutes over medium heat. Keep a close eye on it to prevent burning!
Stir in the 2 tablespoons of all-purpose flour and 2 teaspoons of instant chicken bouillon granules into the cooked onions. Cook for about 1 minute, stirring constantly, to form a roux. This will help thicken the sauce.
Add the 2 cups of milk all at once. Cook and stir continuously until the sauce is thickened and bubbly. This should take about 5-7 minutes. Use a whisk to ensure a smooth sauce without any lumps.
Reduce the heat to low and add the 1 ½ cups of shredded Monterey Jack pepper cheese, stirring until it’s completely melted and the sauce is smooth and creamy. The pepper jack adds a little kick, but you can substitute with regular Monterey Jack or cheddar cheese for a milder flavor.
Stir in the 2 tablespoons of snipped cilantro or parsley. The fresh herbs add a bright flavor that complements the richness of the cheese sauce.
Remove the saucepan from the heat. Now it’s time to combine everything!
Add the drained pasta and vegetables, along with the 1 ½ cups of chopped cooked chicken (or 9 ¼ ounces of drained tuna), to the cheese sauce. Toss gently to coat everything evenly with the creamy sauce.
Spoon the mixture into a 2-quart baking dish.
Cover the baking dish tightly with aluminum foil. This will help keep the casserole moist during baking.
Bake in a preheated 375°F (190°C) oven for 20 minutes.
Remove the foil from the baking dish.
Arrange the sliced tomato halves on top of the pasta mixture. The tomatoes add a pop of color and fresh flavor.
Bake uncovered for an additional 5-10 minutes, or until the tomatoes are heated through and the casserole is bubbly.
Let the casserole stand for 10 minutes before serving. This allows the sauce to thicken slightly and prevents burning your mouth!

Expert Tips & Tricks

For an even richer flavor, try using a combination of cheeses in the sauce. A blend of cheddar, Monterey Jack, and Gruyere would be delicious!
To prevent the pasta from sticking together while cooking, add a tablespoon of olive oil to the boiling water.
If you’re short on time, you can use pre-cooked rotisserie chicken to save a step.
If the sauce becomes too thick, add a splash of milk to thin it out.
To add a crispy topping, sprinkle breadcrumbs or crushed crackers over the casserole before baking.

Serving & Storage Suggestions

Serve the Cheesy Chicken and Mostaccioli hot from the oven. Garnish with extra cilantro or parsley for a pop of color. This dish pairs well with a simple side salad or steamed green beans.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven until heated through, or microwave in short intervals, stirring occasionally. You can also freeze the casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	425.2 kcal	N/A
Calories from Fat	167 g	39%
Total Fat	18.6 g	28%
Saturated Fat	8.8 g	44%
Cholesterol	63 mg	20%
Sodium	684.9 mg	28%
Total Carbohydrate	39.8 g	13%
Dietary Fiber	4.5 g	17%
Sugars	2 g	8%
Protein	25.4 g	50%

Variations & Substitutions

Vegetarian: Substitute the chicken or tuna with canned chickpeas or white beans for a vegetarian option.
Gluten-Free: Use gluten-free mostaccioli pasta and a gluten-free all-purpose flour blend for the sauce.
Spicy: Add a pinch of red pepper flakes to the cheese sauce for an extra kick.
Different Cheese: Experiment with different cheeses in the sauce, such as cheddar, provolone, or mozzarella.
Vegetable Boost: Add other vegetables like bell peppers, mushrooms, or zucchini to the casserole for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through.

Q: Can I use a different type of pasta?
A: Absolutely! Penne, rotini, or even elbow macaroni would work well in this recipe.

Q: How do I prevent the cheese sauce from becoming grainy?
A: Use freshly grated cheese and avoid overheating the sauce. Stir gently over low heat until the cheese is melted.

Q: Can I add breadcrumbs to the top for a crispy topping?
A: Yes, toss breadcrumbs with melted butter or olive oil and sprinkle over the casserole before baking for a crispy topping.

Q: What can I do if my casserole is too watery?
A: Make sure to drain the pasta and vegetables thoroughly after cooking. You can also add a tablespoon of cornstarch to the cheese sauce to help thicken it.

Final Thoughts

Cheesy Chicken and Mostaccioli is more than just a recipe; it’s a memory, a comfort, a hug in a dish. I encourage you to try this recipe and make it your own. Experiment with different cheeses, vegetables, and herbs to create a casserole that perfectly suits your taste. Don’t be afraid to add your personal touch and share it with those you love. After all, the best meals are those shared with good company. Enjoy!

Cheesy Chicken and Mostaccioli Recipe