Name: Chicken and Pea Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Rigatoni pasta - 1 (16 ounce) package; Condensed cream of mushroom soup - 1 (10.5 ounce) can; Chunk chicken, drained - 1 (10 ounce) can; Frozen peas, thawed - 1 cup; Sour cream - ¾ cup; Onion Powder - 2 ½ teaspoons; Garlic powder - 1 ½ teaspoons; Freshly ground black pepper - 1 teaspoon; Kosher salt - 1 teaspoon; Freshly grated Parmesan cheese - 2 cups; Cooking spray - 2 cups

Ingredients for - Chicken and Pea Casserole

1. Rigatoni pasta 1 (16 ounce) package

2. Condensed cream of mushroom soup 1 (10.5 ounce) can

3. Chunk chicken, drained 1 (10 ounce) can

4. Frozen peas, thawed 1 cup

5. Sour cream ¾ cup

6. Onion Powder 2 ½ teaspoons

7. Garlic powder 1 ½ teaspoons

8. Freshly ground black pepper 1 teaspoon

9. Kosher salt 1 teaspoon

10. Freshly grated Parmesan cheese 2 cups

11. Cooking spray 2 cups

How to cook deliciously - Chicken and Pea Casserole

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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