CHICKEN RIGATONI CASSEROLE RECIPES

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PAULA DEEN’S AMAZING CHICKEN CASSEROLE | 100K RECIPES



Paula Deen’s Amazing Chicken Casserole | 100K Recipes image

Creamy chicken casserole is a very tender casserole with creamy sauce and lots of cheese.

Provided by 100krecipes

Categories     Dinner

Total Time 60 minutes

Prep Time 20 minutes

Number Of Ingredients 11

2 cups chicken, cooked, cut in small bite-sized pieces (U can use our guide: How to Cook Shredded Chicken)
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, Colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

  • Fry the onion and garlic in butter. Add flour, stir, cook for no more than 1 minute.
  • Add milk and sour cream, whisk and cook until thick. Then add the cheese and stir again.
  • Add chicken, pasta, salt, red pepper flakes. Toss and place in a prepared baking dish (9 * 13 inches). Bake in preheated to 350 F oven for 20-30 minutes or until cheese starts bubbling.

RIGATONI WITH CHICKEN THIGHS RECIPE | REE DRUMMOND | FOOD ...



Rigatoni with Chicken Thighs Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 30 minutes

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, FatContent 8 grams, SaturatedFatContent 1 grams, CholesterolContent 76 milligrams, SodiumContent 422 milligrams, CarbohydrateContent 67 grams, FiberContent 4 grams, ProteinContent 30 grams, SugarContent 4 grams

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