Rigatoni Chicken And Cheese Casserole Recipes

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CHEESY CHICKEN RIGATONI



Cheesy Chicken Rigatoni image

Cheesy Chicken Rigatoni - CRAZY good! The whole family cleaned their plates and went back for seconds! Such an easy weeknight casserole recipe! Can make ahead and refrigerate or freeze for later too! Chicken, rigatoni, cheese soup, evaporated milk, heavy cream, garlic mozzarella, and cream of chicken soup. SO good! I wanted to faceplant into the casserole dish!! LOL! #chicken #casserole #cheese #pasta

Provided by Plain Chicken

Categories     Main Course

Time 1h

Number Of Ingredients 12

12- oz Rigatoni ((4-1/2 cups dry))
4 cups cooked chopped chicken
1 (10.75-oz) can cream of chicken soup
1 cup shredded mozzarella cheese
¼ cup parmesan cheese
1 (10.75-oz) can cheese soup
1 (5-oz) can evaporated milk
1¼ cup heavy cream
2 tsp minced garlic
1 cup shredded mozzarella cheese
½ cup parmesan cheese
¼ tsp black pepper

Steps:

  • Preheat oven to 350ºF. Lightly spray a 9x13-inch pan 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 comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper.
  • In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce.
  • Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and 1/4 cup parmesan cheese.
  • Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.

RIGATONI WITH CHICKEN THIGHS



Rigatoni with Chicken Thighs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 package rigatoni (or your favorite pasta)
Olive oil, as needed
8 boneless, skinless chicken thighs, cut into small pieces
3 cloves garlic, minced
1 small to medium-sized onion, chopped
1 cup chicken broth (or white wine)
Two 15-ounce cans crushed tomatoes
Freshly ground black pepper
Pinch sugar
Fresh basil, as needed
Grated Parmesan, for topping

Steps:

  • Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
  • Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
  • Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
  • Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
  • Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

Nutrition Facts : Calories 466 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 422 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 30 grams, Sugar 4 grams

ONE-POT CHEESY BARBECUE CHICKEN RIGATONI



One-Pot Cheesy Barbecue Chicken Rigatoni image

This incredible one-pot pasta dinner is full of flavor thanks to Cheddar cheese and barbecue sauce, and even better, is ready in just 20 minutes!

Provided by Karly Campbell

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
1 1/2 cups shredded cooked chicken
6 slices bacon, crisply cooked and crumbled
1/2 cup diced red onion
2 cloves garlic, finely chopped
3 cups uncooked rigatoni pasta (9 oz)
2 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup barbecue sauce
1 cup grated Cheddar cheese
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in deep 10- to 12-inch skillet over medium heat.
  • Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
  • Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
  • Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
  • Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.

Nutrition Facts : Calories 630, Carbohydrate 72 g, Cholesterol 85 mg, Fiber 4 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 14 g, TransFat 0 g

ROTINI AND CHICKEN CASSEROLE



Rotini and Chicken Casserole image

This is a total comfort food casserole that even the kids will love.

Provided by Michelle W

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package rotini pasta
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) package frozen green peas, thawed and drained
⅓ cup milk
1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
  • Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 501.4 calories, Carbohydrate 37.1 g, Cholesterol 105.4 mg, Fat 23.3 g, Fiber 4.2 g, Protein 35.9 g, SaturatedFat 14 g, Sodium 935.1 mg, Sugar 5.6 g

CHEESY RIGATONI BAKE



Cheesy Rigatoni Bake image

This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. -Nancy Urbine, Lancaster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 10

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1/4 cup water
4 large eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 486mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

CHEESY CHICKEN AND BROCCOLI CASSEROLE



Cheesy Chicken and Broccoli Casserole image

Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.

Provided by Eric Wood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 teaspoon unsalted butter, or as needed
2 skinless, boneless chicken breasts, cubed
3 cups finely chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese, divided
½ cup shredded mozzarella cheese
½ cup sour cream
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
  • Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
  • Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
  • Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
  • Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g

RIGATONI CHICKEN AND CHEESE CASSEROLE



Rigatoni Chicken and Cheese Casserole image

Make and share this Rigatoni Chicken and Cheese Casserole recipe from Food.com.

Provided by debrab

Categories     < 4 Hours

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 ounces rigatoni pasta, uncooked
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup margarine or 1/3 cup butter
1/3 cup all-purpose flour
2 tablespoons instant chicken bouillon granules
4 1/2 cups milk
1 1/2 cups sharp cheddar cheese
3 cups cubed chicken
1 (2 ounce) jar pimientos, drained, chopped
1 (3 ounce) can French-fried onions (optional)

Steps:

  • Cook pasta according to package directions. Preheat oven to 350. In large skillet, over medium heat, cook celery and onion in margarine until tender. Stir in flour and boullion. Gradually stir in milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted. Stir in pasta, chicken, and pimento. Spoon into a greased 9x13 baking dish. Cover. Bake 30 minutes or until hot and bubbly. Uncover; top with French fried onions, if desired. Bake 5 minutes longer. Let stand 10 minutes.

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)



Italian Casserole (Rigatoni and Cheese With Tomato Sauce) image

Make and share this Italian Casserole (Rigatoni and Cheese With Tomato Sauce) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb rigatoni pasta or 1 lb elbow macaroni
2 (15 ounce) cans tomato sauce
2 teaspoons dried oregano (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon salt
3 garlic cloves, chopped
1 lb swiss cheese or 1 lb mozzarella cheese, sliced thin
1/2 cup butter, melted (1 stick)

Steps:

  • Preheat oven to 350°F.
  • In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
  • Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
  • Add sauce to pasta and toss to coat.
  • In a baking dish, arrange pasta and cheese in layers, ending with cheese.
  • Pour melted butter over all.
  • Bake, covered, for 15 minutes.
  • Uncover, and bake for another 15 minutes.
  • To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
  • To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

Nutrition Facts : Calories 458.3, Fat 24.1, SaturatedFat 14.5, Cholesterol 104.4, Sodium 727.6, Carbohydrate 41.7, Fiber 2.9, Sugar 5.1, Protein 20

GARLIC CHICKEN RIGATONI



Garlic Chicken Rigatoni image

My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Steps:

  • Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

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