I stole this recipe for Cheesy Chicken Rigatoni from plainchicken.com. This delicious casserole is easy to make and quick enough for a weeknight meal. A homemade cheese sauce is made with cheese soup, evaporated milk, heavy cream, garlic, mozzarella and parmesan cheeses. Then cooked pasta, chicken, cream of chicken soup are mixed together with the cheese sauce. Next the pasta mixture is spread into a baking dish. Mozzarella and parmesan cheese are sprinkled on top before baking until the cheese is golden brown. This recipe is perfect for any cheese lover.
The ingredients for this recipe are: 12 oz rigatoni, 4 cups cooked chopped chicken, 10.5 oz can unsalted cream of chicken soup, 2 cups shredded mozzarella cheese, ¼ cup + ½ cup parmesan cheese, 10.5 oz can cheese soup, 5 oz can evaporated milk, 1 ¼ cup heavy cream, 2 tsp minced garlic and ¼ tsp black pepper
I add 8 oz sliced mushrooms to the recipe, saute them in a skillet and set aside.
Then in a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic.
Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in the mozzarella cheese, parmesan cheese and pepper.
Next add the cream of chicken soup and cooked pasta to the sauce.
Add in cooked chicken and mushrooms (if using) to the skillet.
Lightly spray a 9×13 baking pan with cooking spray. Spoon pasta into prepared dish.
Sprinkle casserole with remaining 1 cup of mozzarella cheese and ¼ cup grated Parmesan cheese.
Bake at 350 F uncovered for 45 minutes until bubbly and cheese is golden brown.
Scoop out and serve.
If you liked this recipe for Cheesy Chicken Rigatoni then you can also try Four Cheese Chicken Pasta, Instant Pot Creamy Tuscan Chicken Pasta, One-Pot Creamy Chicken Marsala Pasta or Easy Caprese Pasta Bake.
Cheesy Chicken Rigatoni
This delicious casserole is easy to make and quick enough for a weeknight meal. A homemade cheese sauce is made with cheese soup, evaporated milk, heavy cream, garlic, mozzarella and Parmesan cheeses. Then cooked pasta, chicken, cream of chicken soup are mixed together with the cheese sauce. Next the pasta mixture is spread into a baking dish. Mozzarella and Parmesan cheese are sprinkled on top before baking until the cheese is golden brown.
Ingredients
- 12 oz rigatoni 4 ½ cups dry
- 4 cups cooked chopped chicken
- 10.5 oz can unsalted cream of chicken soup
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
- Mushrooms
Cheese Sauce
- 10.5 oz can cheese soup
- 5 oz can evaporated milk
- 1 ¼ cup heavy cream
- 2 tsp minced garlic
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ tsp black pepper
Instructions
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Preheat oven to 350 F. Lightly spray a 9×13 baking pan with cooking spray.
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Cook pasta according to package directions. Drain.
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In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in the mozzarella cheese, Parmesan cheese and pepper.
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In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and the cheese sauce.
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Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and ¼ cup grated Parmesan cheese.
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Bake uncovered for 45 minutes until bubbly and cheese is golden brown.
Recipe Notes
I add sautéed mushrooms to sauce with the cooked chicken.