Rigatoni baked chicken is the cheesiest baked pasta dish you’ve ever tasted.
3 tablespoons of butter
1/3 cup all-purpose flour
3 cups of milk
2 packages of dry ranch seasoning
1 8-ounce package of cream cheese, at room temperature
3 cups shredded cheddar cheese
1 10 3/4 ounce can condensed cream of chicken soup
1 16-ounce package of rigatoni noodles, cooked
12 slices of cooked and shredded bacon
2 cups of shredded chicken
Heat oven to 375°F.
In a large skillet, over medium heat, melt 3 tablespoons of butter and add flour with a whisk. The mixture will be thick.
Gradually add the milk, beating with the whisk. The mixture will begin to form a thick paste, which will gradually dilute as more milk is added.
Add the dry seasoning from the ranch.
Add the condensed cream of chicken soup and the cream cheese, and mix it until it is completely mixed.
Add 3 cups of cheddar cheese until it melts. Remove from heat.
In a large bowl combine rigatoni noodles, shredded chicken and cheese sauce. Stir well to combine and transfer to an 11×15-inch baking dish.
Cover with the cooked bacon and a cup of shredded cheese.
Bake for 20-30 minutes or until mixture is bubbling and cheese is completely melted.
Serve and enjoy!
TO STORE THE REMAINS: Leftover chicken rigatoni can be stored in the refrigerator for up to 3-4 days in an airtight container. It is best if wrapped tightly in plastic.