Chicken Casserole Del Sol

Chicken Casserole Del Sol

Michele O'Sullivan 126

"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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1 h servings 840 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 840 kcal
  • 42%
  • Fat:
  • 51.5 g
  • 79%
  • Carbs:
  • 70.3g
  • 23%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1392 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 132 Ratings

Most helpful positive review

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 enou...

Most helpful critical review

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.

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 enou...

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 ...

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...

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 ...

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 jui...

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 instea...

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 n...

This is a great recipe! I modified it by using fresh green beans and extending the cooking time appropriately. Also, I will often times omit the chicken and use the recipe as a vegtable side d...

Next time I make this I will probably use less pasta (ended up with the casserole overflowing) and frozen grench-cut green beans instead of canned. My husband LOVED it. It's definitely a keeper.