Chicken and Pea 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
• 0.75 cup sour cream
• 2.5 teaspoons onion powder
• 1.5 teaspoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 2 cups freshly grated Parmesan cheese
• cooking spray

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
3. Stir condensed soup, chicken, peas, sour cream, onion powder, garlic powder, pepper, and salt together in a large bowl. Add pasta and stir until well combined. Spread mixture into a 2 1/2- to 3-quart casserole dish and sprinkle with Parmesan cheese. Spray the top with some cooking spray.
4. Bake in the preheated oven until golden brown, about 20 to 25 minutes. Remove from oven and let cool for 5 minutes before serving.