Chicken and Pea Casserole

Now i'm not one to normally make a casserole. They tend to be a little old school for me, but i found this recipe at Allrecipes.com and just had to make it. This is a perfect "i'm not in the mood to cook" recipe.

Go ahead and preheat your oven to 375 degrees.

I thawed the chicken and put the water onto boil for the pasta. The recipe didn't call for any specific way to cook the chicken, so i whipped out my trusty grill pan and brought it up to temp on a med-high flame.

I seasoned only one side of the chicken with approx 1/2 tablespoon of sale, fresh-ground pepper, basil and oregano. i LOVE those grill lines!!


And then added to pasta to my boiling water.

While everything was cooking [pasta and chicken] I went ahead and started putting together the sauce. 1 10oz can of cream of mushroom soup, 1 package of frozen peas, 3/4 cup of sour cream, 1 1/2 tsp garlic powder, 2 1/2 tsp onion powder, and 1 tsp freshly ground black pepper. Once the chicken was done grilling, i added 2 cups of it cubed to the mixture.


Stir this well. Then once your pasta is done cooking [about 9 mins for al dente], drain and mix everything together. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese or an Italian blend, and spray the top with a bit of cooking spray.

Then stick that bad boy in the oven.

I baked it for about 23 mins and then let it sit for another 5 to 10 and it was still steaming hot!


This was a really tasty recipe and EASY! Here's my version:

Chicken and Pea Casserole

INGREDIENTS:
1 tsp kosher salt
1/2 tbsp kosher salt
1 (16 oz.) package of rigatoni pasta
1 (10 oz.) can condensed cream of mushroom soup
3/4 cup sour cream
2 cups of cubed chicken breasts
1 package frozen peas
1 1/2 tsp garlic powder
2 1/2 tsp onion powder
1/2 tbsp oregano
1/2 tbsp basil
1 tsp freshly-ground black pepper
1/2 tbsp freshly-ground black pepper
2 cups grated Parmesan cheese or Italian blend

DIRECTIONS:
Preheat oven to 375°

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

Cook chicken in whatever way you want. I grilled it. Season with 1/2 tbsp of salt, pepper, basil and oregano.

Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Then season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.

Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with cheese, and spray the top with a bit of cooking spray.

Bake in a preheated oven until golden brown, about 20 to 25 minutes.

Remove from oven, and let cool 5- 10 minutes