Chicken Rigatoni

This Baked Chicken Rigatoni is one of our go-to meals on busy weeknights. With only four ingredients we almost always have everything on hand.

Course Main Course

Cuisine American

Keyword chicken rigatoni

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 503kcal

Author Emily Grace

Ingredients

3/4 box rigatoni noodles
2 cans medium enchilada sauce
1 1/2 cups shredded cheese
2 chicken breast , cooked & cubed

Instructions

Boil the noodles as directed on the package.
Drain the water and add pasta to an oven safe casserole dish.
Add the chicken and coat with enchilada sauce.
Cover with shredded cheese.
Bake at 350 degrees F for 20-25 minutes, or until cheese is bubbly.

Notes

I use a rotisserie chicken, feel free to boil/ grill/ cook your chicken as you prefer.
Garnish with finely chopped cilantro (optional).
To freeze: Follow the recipe up until putting in the oven, freeze instead of baking. To reheat- thaw in the refrigerator overnight, bake in oven 350 degrees F until the center is hot (usually up to 45 minutes).

Nutrition