1 hour 10 minutes*
- Preheat oven to 350°F. Cook rigatoni al dente according to package directions; drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Stir in chicken, mushrooms, onion and bell peppers; cook about 5 minutes or until chicken is no longer pink. In a large bowl carefully combine cooked rigatoni, chicken mixture, olives and pepperoncini. Set aside.
- In a medium saucepan combine milk, cream cheese and butter. Cook and stir over medium heat until smooth. Stir in tomatoes and Parmesan; cook until cheese dissolves. Pour over chicken mixture.
- Transfer to a 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until bubbly. Let stand 5 minutes before serving.
View all nutritional information
Calories 637, Calories Fat 319, Total Fat 35g, Saturated Fat 18g, Cholesterol 111mg, Sodium 636mg, Carbohydrate 52g, Protein 26g
|Calories (fat) extra||50|
|Total Fat (extra)||55|
|Saturated Fat (extra)||94|
|Vitamin A (extra)||35|
|Vitamin C (extra)||68|