Creamy Lemon-Dill Chicken & Rice Casserole

Creamy Lemon-Dill Chicken & Rice Casserole

Creamy, flavorful, and packed with protein, this Tuscan-inspired rigatoni with Keystone Chicken is the perfect comforting meal for any night of the week. With a rich sundried tomato and garlic-infused sauce, every bite is a delicious balance of hearty and fresh.

Ingredients

  • 1 can (28 oz.) Keystone Chicken, drained
  • 2 Tbsp. Olive oil
  • 3 cloves Garlic, minced
  • 1 small Onion, finely chopped
  • 1 cup Cherry tomatoes, halved
  • 2 Tbsp. Tomato paste
  • 1/4 cup Sundried tomatoes, chopped
  • 1 cup Heavy cream
  • 1 lb. Rigatoni pasta
  • 1 tsp. Salt
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Paprika
  • 1 tsp. Oregano
  • 1 tsp. Dried parsley
  • 1/2 tsp. Black pepper
  • 1/4 tsp. Chili flakes
  • 2 cups Spinach, fresh
  • Parmesan cheese, for garnish

Steps

  1. Boil the rigatoni in salted water according to package instructions. Reserve 1–2 cups pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté 2–3 minutes until softened.
  3. Stir in the cherry tomatoes and sundried tomatoes; cook 2–3 minutes until softened.
  4. Add tomato paste; cook 1 minute. Pour in heavy cream and 1/2 cup reserved pasta water, stirring until smooth. Simmer 5–7 minutes to thicken.
  5. Stir in salt, garlic powder, paprika, oregano, parsley, black pepper, and chili flakes; simmer 2 minutes.
  6. Stir in the Keystone Chicken, breaking it up with a spoon; cook 2–3 minutes until heated through.
  7. Add the cooked rigatoni; toss to coat, adding more reserved pasta water as needed for consistency.
  8. Stir in the spinach until wilted. Garnish with Parmesan cheese and additional parsley, if desired. Serve.
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