Thursday, November 6, 2008

Rigatoni Divan



Thank goodness the election is finally over! I am always filled with pride when I cast my vote. I think about all the people who came before me, about all the people who had to fight for the right to vote. There are times when we take our right to vote for granted, and I think that we should all take a little time to remember the people who have struggled and died for our right to vote.

We made history this year and it is one of those days in our collective lives that we will always remember as a nation. We are fortunate to live in such interesting times.




It has been almost 2 years since this campaign season started and now that it is over it is time for us all to come together. What better place to start than at our own dinner tables?

When I was a kid, the dinner table was the place where the whole family got together and talked and laughed and even sometimes argued, but it was a place that we came together as a family.

This dinner is sure to please every member of the family. It comes together quick, you can even make it ahead of time and pop it in to the oven and have a comforting family friendly dinner ready in no time. I used canned chicken, but I have also made it with leftover chicken. And, hey, with Thanksgiving coming Turkey would be great in it too!


Rigatoni Divan

1 1lb. box Rigatoni
2 Tablespoons olive oil
1/2 cup chopped onion
1 (13 ounce) can chunk chicken breast, drained
2 Tablespoon flour
2 cups milk
2 eggs, lighly beaten
1 cup low fat mayonnaise
1 (10 ounce) box Broccoli Florets, thawed and drained
1 pinch fresh ground nutmeg
2 cups shredded parmesean cheese
2 cups plain bread crumbs

Pre-heat the oven to 375 degrees. Butter a 9x13 casserole dish, set aside

Cook the Rigatoni to al dente according to package directions

heat the olive oil in a large saute pan over medium heat. Add the onion and chicken, saute about 2 minutes or until onion is translucent. Sprinkle the flour evenly into the pan and cook 2 minutes, stirring constantly. Stir in the milk, eggs and mayonnaise. Add the broccoli, nutmeg and 1 cup of the cheese. Stir to combine and remove from the heat. Stir in the cooked Rigatoni and pour mixure into the prepared dish.

Mix the remaining cheese with the bread crumbs and spread evenly over the rigatoni mixture. Place in the hot oven and bake for 25 to 35 minutes, or unitl the topping has browned. Serve with a green salad and some good conversation!

13 comments:

Lisa said...

This looks like a nice fall por winter meal.

Sophie said...

Looks delicious, cheesy, and perfectly comfort-foody :).

Karen said...

Yes. this would be a great turkey leftover dish!

Barbara said...

Birdie, I made something similar last night. I didn't want to cook chicken and was thinking how canned chicken would work. Now I know. Mine turned out veggie.

Mary said...

Birdie, this looks just perfect for our rainy Oregon day.

Candy said...

YUM! I love to use canned chicken to make things faster and easier.

Barbara Bakes said...

I love this type of quick meal you can make with things in your pantry!

Bunny said...

Boy can I use this recipe! This would be good and quick! Everybody will love this! Thanks!

Pam said...

I love pasta and this dish looks so creamy, cheesy and delicious.

Sharon said...

Ooh, I can imagine this would be great with turkey! Great, cheesy comfort food.

Barbara Bakes said...

I left you a MEME on my blog!

CookiePie said...

That looks delicious, like a perfect dinner for a chilly fall night!

Feed the moose said...

Just wanted to say thanks for stopping by my blog!