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Chicken and Pea Casserole
Chicken and Pea Casserole
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Make a delicious chicken and pea casserole with canned chicken, creamy mushroom soup, sour cream, Parmesan, and pasta. Perfect for busy weeknights!
Ingredients:
  • 1 (16 ounce) package rigatoni pasta
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) can chunk chicken, drained
  • 1 cup frozen peas, thawed
  • 0.75 cup sour cream
  • 2.5 teaspoons onion powder
  • 1.5 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 2 cups freshly grated Parmesan cheese
  • cooking spray
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • 1. Bring a large pot of salted water to a vigorous boil. Add rigatoni and cook until al dente, stirring occasionally, for 8 to 10 minutes. Drain well.
  • Combine condensed soup, chicken, peas, sour cream, onion powder, garlic powder, pepper, and salt in a large bowl. Mix in pasta until fully incorporated. Transfer mixture to a 2 1/2- to 3-quart casserole dish, sprinkle with Parmesan cheese, and spray the top with cooking spray.
  • Bake in the preheated oven for 20-25 minutes until golden brown. Let cool for 5 minutes before serving.

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