Shelly's Recipe

CHICKEN RIGATONI

Category: Casseroles - Chicken and Turkey

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 (16-oz.) pkg sliced fresh mushrooms
4 each medium onion, red bell pepper, and green bell pepper, chopped
1/4 cup olive oil
2 (1-lb.) packages rigatoni pasta, cooked al dente, drained
4 cups milk
4 (8-oz.) tubs chive-and-onion-flavored spreadable cheese
1/2 cup butter
2 (14.5-oz.) cans diced tomatoes
3 cups grated Parmesan cheese
Salt and pepper to taste

While pasta is cooking, in large skillet, heat oil and cook chicken, mushrooms, onion and bell peppers in hot oil over medium-high heat about 5 minutes or until chicken is no longer pink. Stir occasionally and stir over medium heat until smooth. Stir in undrained tomatoes and Parmesan cheese.

In saucepan, combine milk, spreadable cheese and butter. Cook 15 minutes. Stir into chicken mixture.

In a large bowl combine cooked rigatoni and chicken mixture. Season to taste with salt and pepper. Serves 12