Instructions

1. Preheat your oven to 350 degrees Fahrenheit.

2. Fill a large cooking pot with water. Place it on the stovetop over high heat to bring it to a boil.

3. Pour one 16-ounce package of rigatoni pasta into boiling water. Cook the pasta for two minutes less than the cooking time indicated on the package.

4. Combine two 16-ounce. jars of alfredo sauce with 1/2 cup of milk in a saucepan. Heat the mixture on the stovetop until it bubbles. Remove the sauce from the stovetop and add 3 cups of diced chicken.

5. Strain the pasta in a colander. Combine the chicken and sauce with the pasta and stir until mixed thoroughly.

6. Spray a baking dish with nonstick cooking spray. Pour the chicken alfredo mixture into the baking dish. Top the casserole with 2/3 cups of grated Parmesan cheese.

7. Cover the baking dish with aluminum foil. Bake the casserole for 20 minutes, and then remove the foil. Bake for another 15 to 20 minutes or until the casserole bubbles and the Parmesan cheese browns.

8. Remove the casserole from the oven and allow it to cool for 10 minutes before serving.