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Chicken and Pea Pasta Casserole

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner U.S.
Chicken and Pea Pasta Casserole
Ingredients
  • 1 (16 ounce) package rigatoni pasta
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) can chunk chicken, drained
  • 1 cup frozen peas, thawed
  • 3/4 cup sour cream
  • 2 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 2 cups freshly grated Parmesan cheese
  • cooking spray
Instructions
1
Preheat your oven to the desired temperature of 375 degrees Fahrenheit or 190 degrees Celsius.
2
Take a large pot and fill it with salted water, bringing it to a rolling boil. Then, add the rigatoni pasta and cook, stirring every now and then, until it reaches your desired level of doneness, which should take around 8 to 10 minutes. Once cooked, drain the water.
3
In a separate bowl, combine the condensed soup, chicken, peas, sour cream, onion powder, garlic powder, pepper, and salt. Mix these ingredients thoroughly until they are well incorporated.
4
Add the cooked rigatoni pasta to the bowl and stir everything together until it's a smooth, cohesive mixture. Transfer this mixture into a 2 1/2- to 3-quart casserole dish.
5
Sprinkle a generous amount of Parmesan cheese on top of the pasta mixture. Then, spray some cooking spray over the surface to prevent sticking.
6
Place the casserole dish in your preheated oven and bake until it reaches a golden brown color, approximately 20 to 25 minutes. Remove the dish from the oven and let it cool for a few minutes before serving.