Chicken and Pea Casserole

Cooking Recipes Catalogue
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A simple, quick casserole that's great for week-night meals with the family. It combines canned chunk chicken with mushroom soup, sour cream, peas, Parmesan cheese, rigatoni pasta, and seasonings.

INGREDIENTS (for 8 servings):

PREPARATION:

  • 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.