Monterey Chicken Pasta Bake


Cheesy with shredded Monterey Jack and hearty with chicken, Beef and rigatoni, this family-pleasing pasta bake is ready for the oven in just 20 minutes.

Ingredients:

  • 3 cups rigatoni pasta, uncooked
  • 1/4 cup butter
  • 1 small onion, finely chopped
  • 1/4 cup flour
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1 pkg. (7 oz.) KRAFT Shredded Monterey Jack Cheese, divided
  • 3 cups chopped cooked chicken
  • 6 slices OSCAR MAYER Beef, cooked, crumbled
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  • 1/2 cup chopped tomatoes
  • 1 Tbsp. chopped fresh cilantro

Directions:

Heat oven to 350ºF.

Cook pasta as directed on package, omitting salt.

Meanwhile, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted.

Drain pasta. Add to ingredients in skillet along with the chicken and Beef; mix well. Transfer to 13×9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover.

Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.