Chicken Rigatoni Casserole For Kings Food

CHICKEN AND MUSHROOMS WITH RIGATONI

Steps:

• Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
• Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

CHICKEN RIGATONI

Steps:

• Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
• In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
• Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
• CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
• This is good served with noodles- rigatoni or otherwise.

RIGATONI CHICKEN AND CHEESE CASSEROLE

Steps:

• Cook pasta according to package directions. Preheat oven to 350. In large skillet, over medium heat, cook celery and onion in margarine until tender. Stir in flour and boullion. Gradually stir in milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted. Stir in pasta, chicken, and pimento. Spoon into a greased 9x13 baking dish. Cover. Bake 30 minutes or until hot and bubbly. Uncover; top with French fried onions, if desired. Bake 5 minutes longer. Let stand 10 minutes.

RIGATONI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare rigatoni noodles according to package directions. When pasta is done, drain water and put pasta into a large casserole dish.
• While pasta is cooking, brown ground beef in a frying pan. Add seasonings. When it is about halfway done, add mushrooms, peppers, and onion. Drain when meat is brown.
• Add pasta sauce to the meat and vegetables and simmer for 10-15 minutes.
• While the sauce is simmering, grate the cheese.
• Put sauce mixture, parmesean cheese, and grated cheese into the casserole dish. Mix well. Cover.
• Cook in oven for 30 minutes at 350 degrees.
• I always add a bit more parmesean cheese onto my serving before eating.
• Enjoy!

CHICKEN RIGATONI CASSEROLE FOR KINGS

Steps:

• Char peppers over gas flame or under broiler until blackened on all sides. Put in a paper bag and let stand 10 minutes. Peel and seed peppers, cut into 1/2" pieces.
• Butter 15x10x2 inch glass or ceramic baking dish.
• Bring large pot ot salted water to boil, add pasta and boil 10-14 minutes until tender but still firm to bite.
• Blanch asparagus and artichoke hearts 2 minutes in boiling water; immediately pour cold water over to stop the cooking.
• Drain pasta and vegetables, toss with 1 tablespoons olive oil.
• Melt butter in heavy saucepan over medium heat. Add flour and stir 2 minutes.
• Gradually add milk, whisking until smooth. Cook until sauce thickens whisking constantly for about 8 minutes.
• Remove from heat and add Fontina cheese and 2 1/4 cups parmesan cheese. Whisk until cheese is all melted; season with salt and pepper.
• Add cheese sauce, arugula, peppers and turkey/chicken to pasta mixture. Stir to coat and transfer to baking dish.
• Sprinkle with remaining cheese. Cover with vegetable sprayed foil.
• Can be prepared a day ahead, let stand at room temperature for 1 hour before baking.
• Bake 350 degrees F covered until heated through (about 50 minutes).
• Remove foil and bake till top is glazed ~10 minutes.