Chicken Casserole Del Sol Recipe -
Chicken Casserole Del Sol Recipe
  • READY IN 1 hr

Chicken Casserole Del Sol

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
  3. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
  4. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
  5. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2007

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.

Most Helpful Critical Review
Jan 18, 2005

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.


131 Ratings

Nov 08, 2005

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!

Dec 14, 2003

I made this for my husband & 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!

Jan 02, 2004

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.

Oct 21, 2003

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!

Oct 20, 2003

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!

Dec 14, 2003

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.


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  • Calories
  • 840 kcal
  • 42%
  • Carbohydrates
  • 70.3 g
  • 23%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 51.5 g
  • 79%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 1392 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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