Chicken Casserole Del Sol
  • 16 oz. pkg. uncooked rigatoni pasta
  • 2 boneless chicken breasts
  • 2 cans cream of chicken soup
  • 1 cup mayonnaise
  • 2 tsp. lemon juice
  • 1/2 tsp. curry powder
  • 14.5 oz. can French-style green beans, drained
  • 4 oz. can sliced mushrooms, drained
  • 1 cup shredded Cheddar cheese
  • 1/4 cup melted butter
  • 1 cup crushed cornflakes cereal
  • 2 tsp. chopped fresh parsley
  1. Heat oven to 375. Cook the rigatoni according to package directions until al
  2. dente. Meanwhile, in a separate saucepan, boil the chicken breasts until
  3. fully cooked. In a large bowl, combine the soup, mayonnaise, lemon juice, curry
  4. powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the
  5. cooked chicken breasts and stir this in as well. Transfer this mixture to a 2
  6. quart casserole dish. Sprinkle the cheese on top over all. In a medium bowl,
  7. combine the butter and the corn flakes and spread this mixture over the
  8. cheese. Finally, top off by sprinkling with the parsley. Bake 20 to 30 minutes, or
  9. until the cheese is bubbly