Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy parmesan chicken rigatoni. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Creamy Parmesan Chicken Rigatoni is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Creamy Parmesan Chicken Rigatoni is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook creamy parmesan chicken rigatoni using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Parmesan Chicken Rigatoni:
- Take 14 oz Campbells Creamy Herb & Garlic cooking soup
- Prepare 16 oz Rigatoni pasta
- Take 2 cup chopped cooked chicken (rotisserie or cooked)
- Prepare 1 cup shredded parmesan cheese
- Prepare 14 oz diced fire-roasted tomatoes
- Make ready 15 oz Alfredo sauce
- Prepare 2 tbsp diced jalapeños
- Get 1 cup italian style panko bread crumbs
- Prepare salt & pepper
Heat to boiling; reduce heat to low. Place onion, garlic, chicken, salt, pepper, Marinara sauce, cream cheese, Italian seasoning, and bay leaves into a slow cooker. Stir sauce to combine and shred chicken. Add tomatoes, parmesan cheese, parsley and cooked pasta.
Steps to make Creamy Parmesan Chicken Rigatoni:
- Cook pasta as directed on the package until al-dente and drain.
- Mix together the soup, tomatoes, alfredo & jalapeños. Stir in pasta, chicken, 1/2 cup bread crumbs & 1/2 cup cheese.
- Pour into buttered casserole dish and top with remaining bread crumbs & cheese. Bake at 350°F for 12 minutes & Serve.
Stir well and season with salt& pepper. Squeeze lemon juice over all and mix well. Serving size for for main course. Place cooked chicken nuggets on a plate lined with paper towels. Make the Rigatoni: Cook pasta according to package instructions until al dente.
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