Chicken Rigatoni Casserole For Kings Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

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.

Steps:

• Cook pasta according to pkg directions and drain.
• Place spinach on paper towel and squeeze until barely moist.
• Add oil to a large non stick skillet and place over medium heat until hot.
• Add onion and garlic and sauté until tender.
• Add chicken and cook until it loses its pink colour, stirring constantly.
• Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
• Bring to a boil and then reduce heat.
• Simmer 5 minutes, uncovered stirring occasionally.
• Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
• Spoon into 13 X 9 baking dish coated with cooking spray.
• Sprinkle with remaining 1/4 cup parmesan cheese over the top.
• Bake at 350° for 20 minutes.
• Makes 8 servings.

Steps:

• Preheat oven to 350 degrees.
• Prepare rigatoni noodles according to package directions. When pasta is done, drain water and put pasta into a large casserole dish.
• While pasta is cooking, brown ground beef in a frying pan. Add seasonings. When it is about halfway done, add mushrooms, peppers, and onion. Drain when meat is brown.
• Add pasta sauce to the meat and vegetables and simmer for 10-15 minutes.
• While the sauce is simmering, grate the cheese.
• Put sauce mixture, parmesean cheese, and grated cheese into the casserole dish. Mix well. Cover.
• Cook in oven for 30 minutes at 350 degrees.
• I always add a bit more parmesean cheese onto my serving before eating.
• Enjoy!

Steps:

• Char peppers over gas flame or under broiler until blackened on all sides. Put in a paper bag and let stand 10 minutes. Peel and seed peppers, cut into 1/2" pieces.
• Butter 15x10x2 inch glass or ceramic baking dish.
• Bring large pot ot salted water to boil, add pasta and boil 10-14 minutes until tender but still firm to bite.
• Blanch asparagus and artichoke hearts 2 minutes in boiling water; immediately pour cold water over to stop the cooking.
• Drain pasta and vegetables, toss with 1 tablespoons olive oil.
• Melt butter in heavy saucepan over medium heat. Add flour and stir 2 minutes.
• Gradually add milk, whisking until smooth. Cook until sauce thickens whisking constantly for about 8 minutes.
• Remove from heat and add Fontina cheese and 2 1/4 cups parmesan cheese. Whisk until cheese is all melted; season with salt and pepper.
• Add cheese sauce, arugula, peppers and turkey/chicken to pasta mixture. Stir to coat and transfer to baking dish.
• Sprinkle with remaining cheese. Cover with vegetable sprayed foil.
• Can be prepared a day ahead, let stand at room temperature for 1 hour before baking.
• Bake 350 degrees F covered until heated through (about 50 minutes).
• Remove foil and bake till top is glazed ~10 minutes.