Cheesy Bacon Chicken Rigatoni Bake
Baked Chicken Rigatoni is the cheesiest baked pasta dishes you will ever have!
Servings: 12 servings
Ingredients
Cheesy Sauce:
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 2 packages dry ranch seasoning
- 8 ounces cream cheese, room temperature
- 3 cups cheddar cheese, shredded
- 1 can (10.5 ounces) condensed cream of chicken soup
Rigatoni Bake
- 1 pound (16 ounces) rigatoni noodles, cooked
- 12 slices bacon, cooked and crumbled
- 2 cups shredded chicken
Instructions
- Preheat oven to 375°F.
Cheesy Sauce:
- In a large skillet, on medium heat, melt 3 tablespoons butter and stir in flour with whisk. Mixture will be thick.
- Gradually stir in milk, beating with the whisk. Mixture will begin to form a thick paste, gradually getting thinner as you add more milk.
- Stir in the dry ranch seasoning.
- Stir in condensed cream of chicken soup and cream cheese, mix until fully combined.
- Stir in 3 cups of cheddar cheese until melted. Remove from heat.
Rigatoni Bake:
- In a large bowl combine rigatoni noodles, shredded chicken, and cheese sauce. Stir well to combine and transfer to a 11x15-inch baking dish.
- Top with the cooked bacon and 1 cup shredded cheese.
- Bake for 20-30 minutes or until mixture is bubbly and cheese is fully melted.
- Serve and enjoy!
Notes
TO STORE LEFTOVERS: Leftover chicken rigatoni can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.