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Tomato Chicken Rigatoni
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Tomato Chicken Rigatoni

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 lb boneless skinless chicken breasts
1 bottle (8 oz.) Kraft Sun-Dried Tomato Dressing
1 cup frozen onion & peppers
1 bag (12 oz.) rigatoni
1 box (8-10 oz.) frozen broccoli florets
1 can cream of chicken soup
1 cup sour cream
1 can diced balsamic vinegar, basil & olive oil tomatoes
Parmesan cheese-add as much as you prefer
Mozzarella cheese
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Let's Make It
1
Cut chicken into bite size pieces and cook in skillet with dressing & onions & peppers until chicken is done. Cook rigatoni until done; drain. Cook broccoli in microwave in bowl until crisp tender.
2
Mix soup & sour cream in 13 x 9 pan. Add cooked rigatoni and stir. Add chicken mixture from skillet-DO NOT DRAIN CHICKEN. Mix well. Add tomatoes, broccoli, & parmesan cheese. Stir together with pasta mixture until well blended.
3
Bake in oven at 350°F for 30 minutes. Top with mozzarella cheese and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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