Chicken and Pea Casserole

Ingredients

• 1 teaspoon pepper black freshly ground
• 10 ounce meat from a rotisserie chicken chunk drained canned
• 10 ounce cream of mushroom soup canned
• 1.5 teaspoons garlic powder 
• 1 teaspoon kosher salt divided
• 2.5 teaspoons onion powder 
• 2 cups parmesan cheese freshly grated
• 1 cup peas frozen thawed
• 16 ounce rigatoni pasta 
• 0.8 cup cup heavy whipping cream sour

Equipment

• bowl
• oven
• pot
• casserole dish

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of water to a boil.
3. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
4. 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.
5. Stir cooked pasta into chicken mixture until well combined.
6. 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.
7. Bake in a preheated oven until golden brown, about 20 to 25 minutes.
8. Remove from oven, and let cool 5 minutes.