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Chicken Casserole Del Sol

SUBMITTED BY: Michele O'Sullivan PHOTO BY: ash

"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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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16 ounce) package uncooked rigatoni pasta
2 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon curry powder
1 (14.5 ounce) can French-style green beans, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Cheddar cheese
1/4 cup melted butter
1 cup crushed cornflakes cereal
2 teaspoons chopped fresh parsley

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Cook the rigatoni according to package directions until al dente.. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
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 2 quart casserole dish.
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.
Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

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REVIEWS

Reviewed on Dec. 14, 2003 by CKRONEN2

I made this for my husband & me....it was DELICIOUS!! Our daughter & son-in-law are visiting... MORE

Reviewed on Sep. 9, 2007 by ZeldaSayre

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

ZeldaSayre
Sep. 9, 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.

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10 users found this review helpful

I'm generally a little reluctant to use canned cream-of-whatever soup because of the sodium,... MORE

Reviewed on Oct. 20, 2003 by CHEFGRL

I love this recipe. It's quick, easy and great! I make it quite often so to mix it up a little... MORE

Reviewed on Jan. 2, 2004 by Ginger

This is a great "pot luck" type dish. It's easy to put together and you can make it ahead or... MORE

Reviewed on Oct. 21, 2003 by LCLANCY

This recipe was so easy to make and everyone in my family loved it. My son does not like... MORE

Reviewed on Dec. 23, 2003 by Kristen

Next time I make this I will probably use less pasta (ended up with the casserole overflowing)... MORE

Reviewed on Nov. 8, 2005 by Heather Tucker

For a casserole, this was fantastic! I alterred the recipe a tad, and my husband couldn't get... MORE

Reviewed on Dec. 14, 2003 by HHONEYBEE

I loved this recipe! I did make a few changes though. I used cream of mushroom soup and... MORE

Reviewed on Jun. 3, 2003 by Amy

My husband and I loved this... reading the other reviews, we didn't think it was bland at... MORE

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