Ingredients
8
8 servings
- •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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in the preheated oven until golden brown, about 20 to 25 minutes. Remove from oven and let cool for 5 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 462
- Carbohydrate: 49g
- Fat: 18g
- Fiber: 3g
- Protein: 27g
- Sugar: 4g
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