Chicken And Pea Casserole

Ingredients

• Servings: 8
• 1 teaspoon kosher salt, divided
• 1 (16 ounce) package rigatoni pasta
• 1 (10 ounce) can condensed cream of mushroom soup
• 3/4 cup sour cream
• 1 (10 ounce) can chunk chicken, drained
• 1 cup frozen peas, thawed
• 1 1/2 teaspoons garlic powder
• 2 1/2 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 2 cups freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of water to a boil. add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
• meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
• stir cooked pasta into chicken mixture until well combined. pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. top with parmesan cheese, and spray the top with a bit of cooking spray.
• bake in a preheated oven until golden brown, about 20 to 25 minutes. remove from oven, and let cool 5 minutes.