Chicken and Pea Casserole recipe

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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 calories
carbohydrate: 48.8 g
cholesterol: 53.2 mg
fat: 17.9 g
fiber: 2.8 g
protein: 27.1 g
saturatedFat: 8.7 g
servingSize: -
sodium: 1063.4 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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