Chicken and Pea Casserole

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 462 Calories

Ingredients

• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (16 ounce) package rigatoni pasta
• 1 cup frozen peas, thawed
• cooking spray
• 2 cups freshly grated Parmesan cheese
• 1 (10 ounce) can chunk chicken, drained
• 1.5 teaspoons garlic powder
• 0.75 cup sour cream
• 2.5 teaspoons onion powder

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.