Chicken and Pea Casserole

Chicken and Pea Casserole

37
NENAH25 0

"Simple and quick casserole. Good main recipe or basic recipe to do add in's. You can double the chicken mixture to have a creamier casserole. With a simple garden salad of romaine lettuce, tomato, and cucumbers, it makes a great meal."

Ingredients

45 m {{adjustedServings}} servings 462 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1063 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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

37
  1. 43 Ratings

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This is a good recipe, but its flexibility makes it even better. It was hard for me to keep from giving the recipe four stars, but the taste isn't quite to four star level. The taste is a litt...

This recipe is a good base to add on to. I used almost 24 ounces of pasta, two cans of condensed soup (one chicken and one mushroom), 1 cup of low-fat sour cream, and a variety of frozen mixed ...

My picky family LOVES this recipe! Because I never know what will be in my pantry at the time, I have tried this recipe with both fresh and canned chicken, frozen and canned peas, and extra sou...