Chicken Riggies

I am about to do something that my husband may or may not be mad at me for later. (Update-I asked him before posting and he was cool but thought this update was lame.) Right here on this blog, for the first time ever, I am going to reveal our super easy Chicken Riggies recipe. Yes, if you googled into the dark recesses of the internet, you may find a couple of reasonable riggie recipes. This one is so simple though, you’ll soon include riggies into your monthly meal menu! And, I’ll stop alliterating here.

This recipe comes from my wonderful mother-in-law, which we have tweaked (slightly) over the years.

I’ll admit, the first time I heard the term “Chicken Riggies,” the dish did not sound appetizing to me.  If I would have known that “riggie” was short for rigatoni, aka delicious, tubular pasta with ridges, then I would have been all about it.  “Riggie” sounded more like a nickname for the mean girl from gym class who pummeled me relentlessly with dodge balls–and I’m not even sure how she got dodge balls into seventh period math class.  Ahem.  But unlike my husband, I was not native to Utica, NY, where the dish hails from, so I totally missed out.Utica_NY.jpg

I know you will instantly fall in love with this dish, but if you become a fanatic, I suggest you take a trip to Teddy’s Restaurant. They have won so many awards for their riggies, they are in the Chicken Riggie Hall of Fame!

As you probably guessed, the first ingredient in this riggie recipe is Special Spice Co seasoning salt. Don’t have any? Order some here: Seasoning Salt

So without further ado’ (or adon’t, but you’ll be sorry) here is the recipe:


  • 1T Special Spice Co seasoning salt
  • 1 lb of chicken breast
  • 1 lb of rigatoni
  • 1 can of mild rotel
  • 1 can of tomato sauce
  • 1 cup of cream
  • 1 chicken bouillon cube

Optional*: 1 can of black olives and one container of sliced mushrooms

1) Drizzle chicken with olive oil, season with special spice, and bake for 45 min at 350° (or until done).
2) Cook rigatoni pasta in heavily salted water.
3) Combine remaining ingredients in saucepan and stir until bouillon cube dissolves.
4) Shred chicken, stir into sauce.
5) Combine all ingredients and viola! Eat and enjoy.

*I would highly recommend including these!

Does anyone know of a better food photographer?

Thanks for reading!


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