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
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.
Can Cheesy Rigatoni be made in advance? Yes! You can make this casserole ahead of time and refrigerate until ready to bake.
Can Cheesy Rigatoni be frozen? Yes! You can freeze the casserole unbaked for an easy meal later. To bake after freezing, thaw completely and bake as directed.
To freeze the baked casserole, cool the casserole completely. Cover the dish with plastic wrap and aluminum foil. To reheat, thaw, and baked covered in the oven until heated through.
This makes a lot of pasta. Feel free to split the casserole between two 8x8-inch or 9x9-inch pans and bake one and freeze one for later.