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Chicken, Mushroom and Rigatoni Casserole Recipe

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This recipe for Chicken, Mushroom and Rigatoni Casserole, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Rajter
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
4 Tbsp. butter
4 Tbsp. flour
3 cups chicken broth
1 cup heavy cream
2 egg yolks
salt & pepper to taste

Meat mixture:
4 Tbsp. butter
1 lb. boneless skinless chicken breast cut in chunks
10 oz. mushrooms (coarsely chopped)
1 clove minced garlic
1/4 cup parsley (cut to 2 Tbsp. if using dried parsley)

1 lb. rigatoni (cooked according to package - al dente)
1 cup grated Parmesan

Directions:
Directions:
Sauce:
In a small saucepan, melt butter and whisk in flour. Cook over medium heat for 2 minutes until bubbly. Gradually add chicken broth until mixture boils. Add heavy cream. Turn heat down and simmer for 10 minutes, stirring often. Beat egg yolks in a small bowl and slowly add some of the sauce mixture to temper the yolks so they won't cook. Add the egg mixture back into the sauce.

Meat mixture:
Melt 2 Tbsp. butter in a large skillet and add chicken. Saute until brown. Add remaining 2 Tbsp of butter and saute mushrooms. Add onion and garlic and continue to saute for 2 minutes. Add parsley.

Combine rigatoni, sauce mixture and meat mixture. Add Parmesan cheese and spoon into a greased 9 x 13" baking dish. Sprinkle extra cheese or breadcrumbs on top. Bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I've made this with leftover Thanksgiving turkey in place of the chicken.

 

 

 

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