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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.