I prepared this chicken casserole with peas and mushrooms in under 30 minutes and then baked it for 30 and it was perfect.
Ingredients
1 cup frozen peas, thawed
2 teaspoons garlic powder
3 teaspoons onion powder
1 teaspoon freshly ground black pepper
3 cups
freshly grated Parmesan cheese
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
Directions
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of water to a boil. Add 1 teaspoon salt and pasta, and cook until al dente, about 7 to 9 minutes;
drain.
Meanwhile, in a medium 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 25 to 30 minutes. Remove from oven, and let cool 10 minutes.