Ingredients:
1 (10 3/4 ounce) cans cream of chicken soup
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup half-and-half
8 boneless skinless chicken breast halves
1 (8 ounce) packages Italian cheese blend, shredded
4 (4 ounce) cans mushroom pieces, drained
1 cup green onions, chopped ( using some of the green)
1 (10 ounce) packages rigatoni pasta
Directions:
Preheat Oven to 375 deg.F. Spray 11×15 Baking Dish with Cooking Spray.
In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions.
Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear.
Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 – 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.
Servings: 8
Time preparation: 25 min.
Time total: 55 min.