Chicken and Pea Casserole

Chicken and Pea Casserole

This quick and easy chicken and pea casserole is a great weeknight meal for your family. It combines canned chunk chicken with condensed mushroom soup, sour cream, peas, Parmesan, pasta, and seasonings.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
462 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
Step 3
Stir condensed soup, chicken, peas, sour cream, onion powder, garlic powder, pepper, and salt together in a large bowl. Add pasta and stir until well combined. Spread mixture into a 2 1/2- to 3-quart casserole dish and sprinkle with Parmesan cheese. Spray the top with some cooking spray.
Step 4
Bake in the preheated oven until golden brown, about 20 to 25 minutes. Remove from oven and let cool for 5 minutes before serving.

Ingredients

  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (16 ounce) package rigatoni pasta
  • 1 cup frozen peas, thawed
  • cooking spray
  • 2 cups freshly grated Parmesan cheese
  • 1 (10 ounce) can chunk chicken, drained
  • 1.5 teaspoons garlic powder
  • 0.75 cup sour cream
  • 2.5 teaspoons onion powder

Categories

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