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 9x13 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.