Cheesey Chicken Rigatoni is insanely good! The entire family was able to clean their plates and returned for more! This is a great weeknight meal idea! You can make ahead and freeze or refrigerate them for later! Chicken, rigatoni and cheese soup, heavy cream, garlic mozzarella and cream of chicken soup. It was so good! It was so good that I wanted to faceplant in the casserole dish! LOL!

Yield: 8 people
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr

Ingredients:

12- oz Rigatoni (4-½ 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

Cheese Sauce

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

Instructions:

Preheat oven to 350ºF. Lightly spray a 9×13-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 ¼ cup parmesan cheese.

Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.