Chicken and Pea Casserole recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- 1 teaspoon kosher salt, divided 1 (16 ounce) package rigatoni pasta 1 (10 ounce) can condensed cream of mushroom soup ¾ cup sour cream 1 (10 ounce) can chunk chicken, drained 1 cup frozen peas, thawed 1 ½ teaspoons garlic powder 2 ½ teaspoons onion powder 1 teaspoon freshly ground black pepper 2 cups freshly grated Parmesan cheese
Nutrition Info
- 461.7 caloriescarbohydrate: 48.8 gcholesterol: 53.2 mgfat: 17.9 gfiber: 2.8 gprotein: 27.1 gsaturatedFat: 8.7 gservingSize: -sodium: 1063.4 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Pea Casserole
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.