Chicken Casserole Del Sol Recipe

How To Make Chicken Casserole Del Sol

Creamy chicken casserole made with tender rigatoni pasta, savory cream of chicken soup, crunchy green beans, and corn flakes for an all-in-one filling dish.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 16ozrigatoni pasta,(1 package) uncooked
  • 2chicken breast,skinless boneless, halves
  • 10¾ozcream of chicken soup,(2 cans) condensed
  • 1cupmayonnaise
  • 2tsplemon juice
  • ½tspcurry powder
  • 14½ozgreen beans,(1 can) French style, drained
  • 4ozmushrooms,(1 can) drained and sliced
  • 1cupcheddar cheese,shredded
  • ¼cupbutter,melted
  • 1cupcornflakes cereal,crushed
  • 2tspparsley,fresh, chopped


  1. Preheat oven to 375 degrees F.

  2. Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.

  3. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.

  4. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.

  5. Bake for 20 to 30 minutes, or until the cheese is bubbly.

  6. Serve and enjoy.


  • Calories: 871.29kcal
  • Fat: 53.06g
  • Saturated Fat: 15.78g
  • Trans Fat: 0.63g
  • Monounsaturated Fat: 14.32g
  • Polyunsaturated Fat: 20.39g
  • Carbohydrates: 68.23g
  • Fiber: 4.77g
  • Sugar: 5.19g
  • Protein: 30.27g
  • Cholesterol: 96.94mg
  • Sodium: 621.61mg
  • Calcium: 207.84mg
  • Potassium: 551.96mg
  • Iron: 3.78mg
  • Vitamin A: 219.11µg
  • Vitamin C: 11.00mg
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