Chicken Casserole Del Sol

Chicken Casserole Del Sol

94 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
  3. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
  4. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
  5. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

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Reviews (94)

Rate This Recipe
ZeldaSayre
42

ZeldaSayre

I'm generally a little reluctant to use canned cream-of-whatever soup because of the sodium, fat, preservatives, etc., but for a recipe that's good enough I can be swayed. This one is good enough. First of all, the recipe cuts in half quite neatly, and will then fit in an 8x8 dish, which is completely reasonable for two people and provides a satisfying amount of leftovers. I used pre-cooked chicken and swapped half of the mayo for sour cream (a trick I've done before and liked in other recipes); I also used frozen green beans defrosted in the microwave, and jarred mushrooms. (Which, by the way, I won't repeat: the texture is awful. Next time I'll saute fresh shrooms instead, and will thus avoid having to pick them out of the finished product.) I used fire-roasted veggie Kashi crackers because they were what I had, but I don't think I'd do that again, either; the taste was too strong. I thought the curry was perfect. It's not really enough that the recipe could be called "curried;" if you know it's there, you can taste it, but if you don't, it just sort of enhances the chicken flavor. I think next time I might use corkscrew pasta; the rigatoni was good, but corkscrews would catch all of the sauce. And, finally, instead of parsley, I used chopped scallions on top. I served it with a salad with a strawberry vinaigrette dressing; the sweet-tart dressing cut the creaminess of the casserole nicely. All in all, a great, easy recipe that I'll make again.

Heather Tucker
35

Heather Tucker

For a casserole, this was fantastic! I alterred the recipe a tad, and my husband couldn't get over the combination of flavors and textures. I used one can of cream of mushroom soup & one can of cream of chicken. I added about 1/4 teaspoon more of the curry. I omitted the mushrooms & addes some corn instead. I also added a little more cheese and a little more cornflakes. Oh! And maybe most importantly, I used farfelle (bowtie) noodles instead of rigatoni. I also omitted the butter, as the oils from the cheese gave the cornflakes plenty of moisture. Overall, it was great! Thanks for the recipe Michele!

CKRONEN2
25

CKRONEN2

I made this for my husband & me....it was DELICIOUS!! Our daughter & son-in-law are visiting for a week and I plan on making it for them. The recipe makes a large amount and would be great for a dinner for a large group. I had to use a 9x13 pan.....there was no way I could fit it into a 2 qt. dish as mentioned in the recipe. Thank you SO much for sharing this recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 840 cal
  • 42%
  • Fat
  • 51.5 g
  • 79%
  • Carbs
  • 70.3 g
  • 23%
  • Protein
  • 26.5 g
  • 53%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 1392 mg
  • 56%

Based on a 2,000 calorie diet

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