Ingredients:
4 c. cooked chopped chicken
12 ounces Rigatoni (4-½ c. dry)
¼ c. Parmesan cheese
1 (10.75-ounces) can cream of chicken soup
1 c. shredded mozzarella cheese
Cheese Sauce:
2 teaspoons minced garlic
1 (5-ounces) can evaporated milk
1 (10.75-ounces) can of cheese soup
1¼ c. heavy cream
1 c. shredded mozzarella cheese
¼ teaspoon black pepper
½ c. Parmesan cheese
HOW TO MAKE CHEESY CHICKEN RIGATONI
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 13-inch pan.
Step 2: Following the package directions, cook the pasta until al dente. Drain when done.
Step 3: Place the cheese soup, evaporated milk, heavy cream, and garlic in a large saucepan. Mix well until combined and cook on medium-high heat until boiling. Once boiling, decrease the heat and let everything simmer for about 5 to 7 minutes or until the sauce has thickened. Then, take the pan off the heat and whisk in the mozzarella cheese, Parmesan cheese, and pepper.
Step 4: Place the cooked pasta along with the cooked chicken, cream of chicken soup, and cheese sauce in a large bowl. Mix well.
Step 5: Into the prepared dish, spoon the pasta mixture and sprinkle with the rest of the 1 c. mozzarella cheese and ¼ c. Parmesan cheese.
Step 6: Place in the preheated oven and bake for about 45 minutes, uncovered, until bubbly and the cheese is golden brown.

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