Recipe
Rigatoni Chicken and Cheese Casserole
Sharp cheddar cheese balanced with sweet pimentos and grilled chicken. Gooey bakes with crispy edges. Opposites meet in this Rigatoni casserole, all tied together with a creamy, luscious sauce. Perfect for wowing at potlucks or tucking into a special Sunday supper.
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Made With
Hearty, filling chicken. Ooey, gooey cheese trailing after each bite. This recipe for Rigatoni casserole is comfort in a dish, with Rigatoni ridges and tubes holding onto every ounce of flavor. Gather around! This meal deserves to be shared with everyone.
Ingredients
- 8 oz Ronzoni® Rigatoni
- ½ cup celery, chopped
- ½ cup onion, chopped
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2 Tbsp chicken flavored bouillon
- 4½ cups milk
- 1½ cups shredded sharp cheddar cheese
- 3 cups chicken, cubed
- 1 jar (2 oz) pimientos, sliced, drained
- 1 can (2.8 oz) crispy fried onions, optional
Instructions
- Prepare pasta according to package directions; drain.
- Preheat oven to 350º F.
- In a large skillet, cook celery and onion in butter over medium heat until tender; stir in flour and bouillon.
- Gradually stir in milk.
- Cook and stir until thickened and bubbly.
- Remove from heat.
- Add cheese; stir until melted.
- Stir in cooked pasta, chicken, and pimientos.
- Spoon mixture into a greased 13 x 9-inch baking dish; cover.
- Bake 30 minutes or until hot and bubbly.
- Uncover; top with crispy fried onions, if desired.
- Bake 5 minutes longer.
- Let stand for 10 minutes.
Pro Tip
Try with canned tuna for an alternate protein option.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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