Chicken and Pea Casserole
(from Faire Raven’s recipe box)
Add in ham and swiss cheese for Chicken Cordon Bleu!
Source: http://allrecipes.com/Recipe/Chicken-and-Pea-Casserole/Detail.aspx
Prep time: 20 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Dinner
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
- Optional: Ham, Swiss
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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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.
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Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9×10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
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Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.