Chicken and Pea Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Simple and quick casserole. Good main recipe or basic recipe to do add in's. You can double the chicken mixture to have a creamier casserole. With a simple garden salad of romaine lettuce, tomato, and cucumbers, it makes a great meal. Ingredients:
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 |
Directions:
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.
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