Sunday, May 31, 2009

Rigatoni Chicken Bake

Rigatoni Chicken Bake

1 16 oz. pkg Rigatoni (or Mostaccioli or Rotini)
4 cups hot water
4 chicken bouillon cubes
6 tablespoons margarine
6 tablespoons all-purpose flour
1 teaspoon paprika
1/8 teaspoon black pepper
4 cups diced, cooked chicken
1 tablespoon parsley flakes
5 slices American cheese

Preheat oven to 350° F
Prepare Rigatoni according to package directions. Drain and set aside.
Dissolve bouillon cubes in hot water and set aside.
In large saucepan, melt margarine. Stir in flour and seasonings. Slowly add reserved water. Cook and stir over low heat until thickened. Add chicken, parsley flakes and Rigatoni, tossing gently to mix.
Pour into a greased 13” x 9” x 2” baking dish. Cut cheese slices in half diagonally. Lay cheese across top of chicken mixture.
Bake for 30 to 40 minutes, or until hot and bubbly. Refrigerate any leftovers.

Makes 6 to 8 servings.

File #R221 D 5 C 4

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