While growing up, I enjoyed cooking for the whole family. So it’s no surprise that I’m now a dietitian. 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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","recipeIngredient":["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 whole milk","1 can (4 ounces) mushroom stems and pieces, drained","1 jar (2 ounces) diced pimientos, drained","1\/4 cup sliced pimiento-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 shredded cheddar cheese, divided","1 cup shredded Swiss cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large saucepan, saute onion and celery in butter until tender. 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