Creamy baked casserole with chicken, peas, and pasta.

1 pound rigatoni pasta

1 can condensed cream of mushroom soup

10 ounces cooked chicken, drained and flaked

1 cup frozen peas, thawed

¾ cup sour cream

2½ teaspoons onion powder

1½ teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon salt

2 cups grated Parmesan cheese

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1. Preheat oven to 375°F and grease casserole dish.

2. Cook pasta until just tender and drain.

3. Mix soup, chicken, peas, sour cream, and seasonings.

4. Stir in pasta until coated.

5. Transfer to dish and top with Parmesan.

6. Bake uncovered 20–25 minutes until bubbly.

7. Rest 5 minutes before serving.

Let casserole rest before serving for best texture.