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
HOW TO MAKE CHEESY CHICKEN RIGATONI
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.
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.
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.
