Cheesy Barbecue Chicken Rigatoni Recipes

CHEESY CHICKEN RIGATONI

Steps:

• 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.

BARBECUE CHICKEN RIGATONI AND CHEESE

Steps:

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.

ONE-POT CHEESY BARBECUE CHICKEN RIGATONI

Steps:

• Heat oil in deep 10- to 12-inch skillet over medium heat.
• Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
• Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
• Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
• Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.

CHICKEN RIGATONI

Steps:

• Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
• In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
• Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
• CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
• This is good served with noodles- rigatoni or otherwise.

FIVE-CHEESE RIGATONI

Steps:

• Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.