Chicken and Green Bean Pasta Bake

    1 hour 10 minutes

    This pasta bake is so easy because it uses tins of condensed soup and mayonnaise. It's really just a grab and go of foods you probably already have.

    129 people made this

    Serves: 6 

    • 450g uncooked rigatoni pasta
    • 2 skinless, boneless chicken breasts
    • 2 (420g) tins condensed cream of chicken soup
    • 1 cup mayonnaise
    • 2 teaspoons lemon juice
    • 1/2 teaspoon curry powder
    • 420g green beans, tinned or frozen
    • 130g sliced mushrooms
    • 1 cup grated cheddar cheese
    • 60g melted butter
    • 1 cup crushed corn flakes
    • 2 teaspoons chopped fresh parsley

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 190 degrees C.
    2. Cook the rigatoni according to packet 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 baking dish.
    4. Sprinkle the cheese on top. In a medium bowl, combine the butter and the corn flakes then spread this mixture over the cheese. Sprinkle with the parsley.
    5. Bake in preheated oven for 20 to 30 minutes, until the cheese is bubbly.

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    Reviews in English (104)


    I'm generally a little reluctant to use canned cream-of-whatever soup because of the sodium, fat, preservatives, etc., but for a recipe that's good enough I can be swayed. This one is good enough. First of all, the recipe cuts in half quite neatly, and will then fit in an 8x8 dish, which is completely reasonable for two people and provides a satisfying amount of leftovers. I used pre-cooked chicken and swapped half of the mayo for sour cream (a trick I've done before and liked in other recipes); I also used frozen green beans defrosted in the microwave, and jarred mushrooms. (Which, by the way, I won't repeat: the texture is awful. Next time I'll saute fresh shrooms instead, and will thus avoid having to pick them out of the finished product.) I used fire-roasted veggie Kashi crackers because they were what I had, but I don't think I'd do that again, either; the taste was too strong. I thought the curry was perfect. It's not really enough that the recipe could be called "curried;" if you know it's there, you can taste it, but if you don't, it just sort of enhances the chicken flavor. I think next time I might use corkscrew pasta; the rigatoni was good, but corkscrews would catch all of the sauce. And, finally, instead of parsley, I used chopped scallions on top. I served it with a salad with a strawberry vinaigrette dressing; the sweet-tart dressing cut the creaminess of the casserole nicely. All in all, a great, easy recipe that I'll make again.  -  09 Sep 2007  (Review from Allrecipes USA and Canada)


    For a casserole, this was fantastic! I alterred the recipe a tad, and my husband couldn't get over the combination of flavors and textures. I used one can of cream of mushroom soup & one can of cream of chicken. I added about 1/4 teaspoon more of the curry. I omitted the mushrooms & addes some corn instead. I also added a little more cheese and a little more cornflakes. Oh! And maybe most importantly, I used farfelle (bowtie) noodles instead of rigatoni. I also omitted the butter, as the oils from the cheese gave the cornflakes plenty of moisture. Overall, it was great! Thanks for the recipe Michele!  -  08 Nov 2005  (Review from Allrecipes USA and Canada)


    I made this for my husband & was DELICIOUS!! Our daughter & son-in-law are visiting for a week and I plan on making it for them. The recipe makes a large amount and would be great for a dinner for a large group. I had to use a 9x13 pan.....there was no way I could fit it into a 2 qt. dish as mentioned in the recipe. Thank you SO much for sharing this recipe!  -  19 Mar 2003  (Review from Allrecipes USA and Canada)