"Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes." — Michele O'Sullivan
Watch video tips and tricks
1 (16 ounce) package
uncooked rigatoni pasta
skinless, boneless chicken breast halves
2 (10.75 ounce) cans
condensed cream of chicken soup
1 (14.5 ounce) can
French-style green beans, drained
1 (4 ounce) can
sliced mushrooms, drained
shredded Cheddar cheese
crushed cornflakes cereal
chopped fresh parsley
I'm generally a little reluctant to use canned cream-of-whatever soup because of the sodium, fat, preservatives, etc., but for a recipe that's good enough I can be swayed. This one is good enough. First of all, the recipe cuts in half quite neatly, and will then fit in an 8x8 dish, which is completely reasonable for two people and provides a satisfying amount of leftovers. I used pre-cooked chicken and swapped half of the mayo for sour cream (a trick I've done before and liked in other recipes); I also used frozen green beans defrosted in the microwave, and jarred mushrooms. (Which, by the way, I won't repeat: the texture is awful. Next time I'll saute fresh shrooms instead, and will thus avoid having to pick them out of the finished product.) I used fire-roasted veggie Kashi crackers because they were what I had, but I don't think I'd do that again, either; the taste was too strong. I thought the curry was perfect. It's not really enough that the recipe could be called "curried;" if you know it's there, you can taste it, but if you don't, it just sort of enhances the chicken flavor. I think next time I might use corkscrew pasta; the rigatoni was good, but corkscrews would catch all of the sauce. And, finally, instead of parsley, I used chopped scallions on top. I served it with a salad with a strawberry vinaigrette dressing; the sweet-tart dressing cut the creaminess of the casserole nicely. All in all, a great, easy recipe that I'll make again.
The mayo seemed to give this casserole a strange taste. I think it was too much. I don't think I will make it again.
For a casserole, this was fantastic! I alterred the recipe a tad, and my husband couldn't get over the combination of flavors and textures. I used one can of cream of mushroom soup & one can of cream of chicken. I added about 1/4 teaspoon more of the curry. I omitted the mushrooms & addes some corn instead. I also added a little more cheese and a little more cornflakes. Oh! And maybe most importantly, I used farfelle (bowtie) noodles instead of rigatoni. I also omitted the butter, as the oils from the cheese gave the cornflakes plenty of moisture. Overall, it was great! Thanks for the recipe Michele!
I made this for my husband & me....it was DELICIOUS!! Our daughter & son-in-law are visiting for a week and I plan on making it for them. The recipe makes a large amount and would be great for a dinner for a large group. I had to use a 9x13 pan.....there was no way I could fit it into a 2 qt. dish as mentioned in the recipe.
Thank you SO much for sharing this recipe!
This is a great "pot luck" type dish. It's easy to put together and you can make it ahead or even freeze some. I made it and decided to make it for 8 instead of 4 expecting to share with other family members. Boy, what a mistake! It was like the casserole that took over Chicago. It was huge! It could easily have fed twice that many people. I have to say, I had to make several substitutions, but I doubt it hurt the recipe (but as my sister-in-law said, you still don't really know what the recipe tastes like, do you?) Ummm, no. But it was good. The substitutions were strictly for the reason that I didn't have the right ones. I used 2 cans of cream of chicken and 1 of cream of celery, didn't have curry and decided to try creole seasonings (got try something), didn't have green beans or mixed vegetables so used package of chinese vegetables, also, had to use ziti (big deal). I didn't care, it was still good. There was enough for two huge casseroles so I gave my daughter one to put in her freezer for an upcoming pot luck. I will definitely make again.
This recipe was so easy to make and everyone in my family loved it. My son does not like green beans but he didn't even pick them out when eating this casserole. The mixture of mayo, lemon juice, and curry made for a delectable flavor! I would not change a thing!
I love this recipe. It's quick, easy and great! I make it quite often so to mix it up a little bit I use different shaped pastas and change around the vegetables too. Try it with broccoli instead of the green beans, or fresh mushrooms instead of the canned. Everybody who has tried the Chicken Casserole Del Sol when I've made it have raved about it. This is definately a winner in my book!
I loved this recipe! I did make a few changes though. I used cream of mushroom soup and omitted the mushrooms. Also I used the ritz cracked peppercorn crackers. The next time I make this I may not use the cheese at all, I did'nt think it really needed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Casserole Del Sol
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 463
See how to make a quick-and-easy, creamy chicken casserole.
See how to make a creamy baked chicken and broccoli casserole.
See how to make a top-rated, Mexican-inspired casserole.