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Stop what you're doing and get the ingredients to make this Cheese Chicken Rigatoni right now! This is really delicious! Like, I want to face the plant in the delicious saucepan. I am already planning to do this again next week. We can't seem to get enough!
This Chicken Cheese Rigatoni can be made ahead of time and refrigerated overnight or even frozen. Makes a ton. It would be perfect for a crowd! It's also a great way to use any of the slow cooker roast chicken scraps that I shared earlier this week.
This Chicken Cheese Rigatoni only takes a few minutes to whip up and is ready to eat in under an hour. I used roast chicken in this casserole to cut time. I made the cheese sauce fast while the pasta was boiling and then just mixed everything together. Very easy!
This Cheesy Chicken Rigatoni is definitely a new favorite in our home. It's hard to beat the hot chicken and pasta with cheese. You could even add some mushrooms and spinach to the saucepan. Mmm! Homemade food at its best!
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Performance: 8 Printing recipe
Chicken Rigatoni with Cheese
preparation time: 15 MIN Cooking time: 45 MIN Total time: 60 minutes
INGREDIENTS
- 12 oz Rigatoni (4-1 / 2 cups dry)
- 4 cups cooked chicken, chopped
- 1 can of chicken cream
- 1 cup grated mozzarella cheese
- 1/4 cup parmesan cheese
Cheese sauce
- 1 can (10-3 / 4 oz) cheese soup
- 1 can (5 ounces) evaporated milk
- 1-1 / 4 cup heavy cream
- 2 teaspoons minced garlic
- 1 cup grated mozzarella cheese
- 1/2 cup of Parmesan cheese
- 1/4 teaspoon black pepper
INSTRUCTIONS:
- Preheat oven to 350ºF. Lightly spray a 9 × 13-inch skillet with cooking spray.
- Cook pasta according to package directions. Drain.
- In a large saucepan, combine cheese soup, evaporated milk, heavy cream, and garlic. Cook over medium-high heat until sauce boils. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove it from the heat. Add the mozzarella cheese, parmesan cheese, and pepper.
- In a large bowl, combine the cooked pasta, cooked chicken, cream of chicken, and cheese sauce.
- Place the pasta on a prepared plate. Sprinkle the saucepan with the remaining 1 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake uncovered for 45 minutes, until bubbly and cheese is golden.
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