Chicken and Pea Casserole

Simple and quick casserole. Good main recipe or basic recipe to do add in's. You can double the chicken mixture to have a creamier casserole. With a simple garden salad of romaine lettuce, tomato, and cucumbers, it makes a great meal.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 462 Calories

Ingredients

• ¾ cup sour cream
• 1 teaspoon freshly ground black pepper
• 1 ½ teaspoons garlic powder
• 1 (16 ounce) package rigatoni pasta
• 1 cup frozen peas, thawed
• 1 (10 ounce) can condensed cream of mushroom soup
• 1 teaspoon kosher salt, divided
• 2 cups freshly grated Parmesan cheese
• 2 ½ teaspoons onion powder
• 1 (10 ounce) can chunk chicken, drained

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.