Chicken and Pea Casserole
Description
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.
Ingredients
•
1 (16 ounce) package rigatoni pasta
•
1 (10 1/2 ounce) can condensed cream of mushroom soup
•
1 (10 ounce) can chunk chicken, drained
•
1 cup frozen peas, thawed
•
3/4 cup sour cream
•
2 1/2 teaspoons onion powder
•
1 1/2 teaspoons garlic powder
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1 teaspoon freshly ground black pepper
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1 teaspoon kosher salt
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2 cups freshly grated Parmesan cheese
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cooking spray
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
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.