Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 8 people
This cheesy chicken rigatoni is a freaking good casserole. It is an easy weeknight meal that you can make ahead or freeze for later. Indeed, a must-try and a keeper!
INGREDIENTS :
- 4 c. cooked chopped chicken
- ¼ c. Parmesan cheese
- 1 c. shredded mozzarella cheese
- 12-ounces Rigatoni (4-½ c. dry)
- 1 (10.75 ounces) can cream of chicken soup
Cheese Sauce:
- 1 (5 ounces) can evaporate milk
- 1 (10.75 ounces) can cheese soup
- 1¼ c. heavy cream
- 1 c. shredded mozzarella cheese
- 2 teaspoons minced garlic
- ¼ teaspoon black pepper
- ½ c. Parmesan cheese
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: Following the package directions, cook the pasta. Drain when done.
Step 3: Place the cheese soup, evaporated milk, heavy cream, and garlic in a large saucepan. Mix well and cook over medium-high heat until the sauce comes to a boil. Then, decrease the heat and simmer for about 7 minutes or until the sauce has thickened. When done, take off the heat, then stir in the mozzarella cheese, Parmesan cheese, and pepper.
Step 4: Mix the cooked pasta with cooked chicken, cream of chicken soup, and cheese sauce in a large bowl.
Step 5: Into the prepared dish, spoon the pasta, and sprinkle with the rest of the mozzarella and 1/4 c. Parmesan cheese.
Step 6: Place in the preheated oven and bake for about 45 minutes, uncovered, until bubbly and the cheese is golden brown.
Notes:
- For this recipe, I use rotisserie chicken.
- You can add mushrooms and spinach to the casserole if desired.
- Feel free to make this in advance and simply keep the casserole in the fridge until ready to bake.
- For an easy meal, freeze the unbaked casserole. When ready to serve, thaw completely before baking as instructed.
- When freezing the baked casserole, make sure to cool it completely first, then tent with plastic wrap and aluminium foil. Before reheating, thaw the casserole, then reheat.
- You can also make this casserole in two 8 x 8-inch or 9 x 9-inch pans.
CHEESY CHICKEN RIGATONI
Ingredients
- 4 c. cooked chopped chicken
- ¼ c. Parmesan cheese
- 1 c. shredded mozzarella cheese
- 12-ounces Rigatoni (4-½ c. dry)
- 1 (10.75 ounces) can cream of chicken soup
- Cheese Sauce:
- 1 (5 ounces) can evaporate milk
- 1 (10.75 ounces) can cheese soup
- 1¼ c. heavy cream
- 1 c. shredded mozzarella cheese
- 2 teaspoons minced garlic
- ¼ teaspoon black pepper
- ½ c. Parmesan cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: Following the package directions, cook the pasta. Drain when done.
Step 3: Place the cheese soup, evaporated milk, heavy cream, and garlic in a large saucepan. Mix well and cook over medium-high heat until the sauce comes to a boil. Then, decrease the heat and simmer for about 7 minutes or until the sauce has thickened. When done, take off the heat, then stir in the mozzarella cheese, Parmesan cheese, and pepper.
Step 4: Mix the cooked pasta with cooked chicken, cream of chicken soup, and cheese sauce in a large bowl.
Step 5: Into the prepared dish, spoon the pasta, and sprinkle with the rest of the mozzarella and 1/4 c. Parmesan cheese.
Step 6: Place in the preheated oven and bake for about 45 minutes, uncovered, until bubbly and the cheese is golden brown.
