Spicy Chicken And Pasta Casserole

• 1 lb. rigatoni noodles, cooked and drained
• 1 lb. skinned and boneless chicken, chopped
• 2 Tbsp. olive oil
• 2 (26 oz.) jars Classic pasta sauce
• 1/2 c. heavy whipping cream
• 1/4 c. chopped fresh or 1 tsp. dried basil leaves
• 1/2 c. grated Parmesan cheese
• 3 Tbsp. chopped parsley

1. Preheat oven to 350u0b0.
2. In a Dutch oven, over medium-high heat, cook and stir chicken in oil until chicken is lightly browned. Stir in pasta sauce, cream and basil.
3. Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
4. Stir in rigatoni and Parmesan cheese.
5. Turn into greased 13 x 9-inch baking dish. Cover; bake 35 minutes or until hot and bubbly.
6. Top with parsley and additional Parmesan cheese, if desired.
7. Refrigerate leftovers.

rigatoni noodles, chicken, olive oil, jars classic pasta sauce, heavy whipping cream, basil, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002239 (may not work)