Chicken and Pea Casserole

Chicken and Pea Casserole
  • 1 teaspoon kosher salt, divided
  • 1 (16 ounce) package rigatoni pasta
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 3/4 cup sour cream
  • 1 (10 ounce) can chunk chicken, drained
  • 1 cup frozen peas, thawed
  • 1 1/2 teaspoons garlic powder
  • 2 1/2 teaspoons onion powder
  • 1 teaspoon freshly ground black pepper
  • 2 cups freshly grated Parmesan cheese


  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  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.
  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.
  5. Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

03/19/2017
Chicken and Pea Casserole, recipe PT15M PT1H 5 455 calories

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