Chicken and Pea Casserole Recipe

Save to Favorites

Post a Comment

Print Recipe

Email Recipe

Chicken and Pea Casserole

Rating:

Category: Casseroles

8 Servings
By: Unknown

Rate this recipe:

More Casseroles Recipes :

» Chicken Zucchini Casserole

» Creamy Sweet Potato Casserole

» Mexican Lentil Casserole (vegan)

» Cheese Squash Casserole

» Oven Chinese Casserole

» Bean Burrito Casserole

» Zucchini And Tomato Casserole

» Mexican Breakfast Casserole

» Chicken Noodle Casserole II

Ingredients:

1 tsp 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 tsp garlic powder
2 1/2 tsp onion powder
1 tsp freshly ground black pepper
2 cups freshly grated Parmesan cheese

Instructions:

Preheat oven to 375F (190C).
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.

Recipe Comments :