Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 8 people
This cheesy chicken rigatoni is one the best and tastiest dishes you’ll ever make! This dish is crazy good, even your picky eaters will want more of this delicious, cheesy chicken dish. This is also perfect for an easy weeknight meal. I love that I can make this in advance and store it in the fridge or freezer for later. This casserole is made with a couple of simple ingredients and is ready in less than an hour. My family enjoys this dish, they always cleaned their plates and come back for seconds! Pair this cheesy chicken rigatoni with a simple salad or bread for a restaurant-quality meal at home!
Ingredients
1 c. shredded mozzarella cheese
1 (10.75 ounces) can cream of chicken soup
4 c. cooked chopped chicken
¼ c. Parmesan cheese
12 ounces Rigatoni (4½ c. dry)
Cheese Sauce:
1¼ c. heavy cream
1 (5 ounces) can evaporated milk
2 teaspoons minced garlic
½ c. Parmesan cheese
1 c. shredded mozzarella cheese
¼ teaspoon black pepper
1 (10.75 ounces) can of cheese soup
HOW TO MAKE CHEESY CHICKEN RIGATONI
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: Following the package directions, cook the pasta until al dente. Drain when done.
Step 3: Place the cheese soup, evaporated milk, heavy cream, and garlic in a large saucepan. Mix well and cook on medium-high heat until the sauce comes to a boil. Once boiling, decrease the heat and let the sauce simmer for about 5 to 7 minutes or until thickened. Take the pan off the heat, then whisk in the mozzarella cheese along with the Parmesan and pepper.
Step 4: Place the cooked pasta, cooked chicken, cream of chicken soup, and cheese sauce in a large bowl. Mix well until combined.
Step 5: Into the prepared dish, spoon the pasta and sprinkle with the rest of the 1 c. mozzarella and 1/4 c. Parmesan cheese.
Step 6: Place in the preheated oven and bake for about 45 minutes, uncovered, until the casserole is bubbly and the cheese is golden brown.
Ingredients
- 1 c. shredded mozzarella cheese
- 1 (10.75 ounces) can cream of chicken soup
- 4 c. cooked chopped chicken
- ¼ c. Parmesan cheese
- 12 ounces Rigatoni (4½ c. dry)
- Cheese Sauce:
- 1¼ c. heavy cream
- 1 (5 ounces) can evaporated milk
- 2 teaspoons minced garlic
- ½ c. Parmesan cheese
- 1 c. shredded mozzarella cheese
- ¼ teaspoon black pepper
- 1 (10.75 ounces) can of cheese soup
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: Following the package directions, cook the pasta until al dente. Drain when done.
Step 3: Place the cheese soup, evaporated milk, heavy cream, and garlic in a large saucepan. Mix well and cook on medium-high heat until the sauce comes to a boil. Once boiling, decrease the heat and let the sauce simmer for about 5 to 7 minutes or until thickened. Take the pan off the heat, then whisk in the mozzarella cheese along with the Parmesan and pepper.
Step 4: Place the cooked pasta, cooked chicken, cream of chicken soup, and cheese sauce in a large bowl. Mix well until combined.
Step 5: Into the prepared dish, spoon the pasta and sprinkle with the rest of the 1 c. mozzarella and 1/4 c. Parmesan cheese.
Step 6: Place in the preheated oven and bake for about 45 minutes, uncovered, until the casserole is bubbly and the cheese is golden brown.
