Make getting dinner on the table super easy with this no boil rigatoni and meatball casserole. It takes almost no prep work and results in a tasty and filling meal.
Add the chicken broth, pasta sauce, penne pasta, diced chicken, garlic powder, and Italian seasoning to a 9x13 inch glass baking dish. Use a large spoon or spatula to stir the ingredients together.
Cover the dish with tin foil and cook your casserole for 40 minutes, or until the pasta is cooked to al dente.
Top the casserole with the shredded cheese and cook for an additional 10 minutes, or until the cheese is bubbly.
Remove your casserole from the oven and allow it to cool on the counter for 10 minutes.