Stephanie's Best Casserole

Stephanie's Best Casserole

28 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
CRAZYBOUT98VETTES
Recipe by  CRAZYBOUT98VETTES

“This is a recipe I make all the time for my family. They love it, especially when there's a lot of cheese.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil, and cook rigatoni pasta for 8 to 10 minutes, until al dente. Drain, and set aside.
  2. Heat the olive oil in a skillet over medium heat. Season the chicken with salt and pepper, and cook in the skillet 20 minutes, or until no longer pink and juices run clear.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 10 inch casserole dish.
  4. In the prepared casserole dish, mix the cooked pasta, cooked chicken, spaghetti sauce, broccoli rabe, and mozzarella cheese. Top with Cheddar cheese.
  5. Bake 25 minutes in the preheated oven, until bubbly and lightly brown.

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Reviews (28)

Rate This Recipe
Joz
22

Joz

My husband and I enjoyed this one--he went back for seconds! Instead of broccoli and mushrooms I added some red and green peppers, and I also added some additional spices. I left out the cheddar cheese and substituted more mozzarella instead.

Amber
16

Amber

I really enjoyed this recipe. I made it exactly as the recipe asks except for one wonderful change. I added a packet of dry Italian salad dressing to the chicken. yumm it was fantastic. I was concerned about the cheddar cheese but I really thought it added a uniqe and wonderful flavor. I am gonna go and eat some left overs for lunch now lets see if its as good the next day :)

Jablo1rm
8

Jablo1rm

i loved this... i also used the dry italian dressing on the chicken. i used two jars of spaghetti sauce instead of one.. highly recommend this

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 515 cal
  • 26%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 55 g
  • 18%
  • Protein
  • 30.6 g
  • 61%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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