Cheesy Chicken Rigatoni

Cheesy Chicken Rigatoni 12-oz Rigatoni (4-1/2 cups dry) 4 cups cooked chopped chicken 1 can cream of chicken soup 1 cup shredded mozzarella cheese 1/4 cup parmesan cheese Cheese Sauce 1 (10-3/4 oz) can cheese soup 1 (5-oz) can evaporated milk 1-1/4 cup heavy cream 2 tsp minced garlic 1 cup shredded mozzarella cheese 1/2 cup parmesan cheese 1/4 tsp black pepper Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Cook pasta according to package directions. Drain. In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper. In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce. Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and 1/4 cup parmesan cheese. Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.