"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." — NENAH25
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kosher salt, divided
1 (16 ounce) package
1 (10 ounce) can
condensed cream of mushroom soup
1 (10 ounce) can
chunk chicken, drained
frozen peas, thawed
1 1/2 teaspoons
2 1/2 teaspoons
freshly ground black pepper
freshly grated Parmesan cheese
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 vegetables, and it was wonderful! With the two soups and extra sour cream it was creamy and not dry at all. I also used one large boiled chicken breast which I thought was just enough. This is something I will make again and again. Also very good as leftovers!
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 little better than average and because the recipe works and offers flexibility, it something I will consider making again. Not wishing to run to the store, I substituted with what I had on hand: 1) ziti for rigatoni, 2) mayo for sour cream (this works great, I've done it many times, especially in casseroles, and 3) dried parmesan cheese for fresh. I also added two small cans of mushrooms and a small amount of leftover frozen white corn. With the extra dry ingredients, I also threw in a can of cream of chicken soup to cover the dry ingredients. Because my casserole dish was larger than what was called for in the recipe, it accommodated the extra ingredients perfectly. Bravo!
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 soup OR extra sour cream. It's always delicious! Thanks so much for a recipe that's become a staple for this hard-to-please bunch!
I had to make these changes because of what I had on hand. I used a pint size jar of home canned chicken chunks for the chicken. I had no onion powder so I used some chopped frozen onions I had in the freezer. I also had no frozen peas so I used frozen mixed veggies. I don't think the changes I had to make would have made a huge difference in the taste.
I thought it was a little strong on the garlic and very dry. It needed more sauce. No one really liked it because it was dry. I'll try it again but add another can of mushroom soup and some more sour cream to it.
It was easy to make and on a busy day that was a plus!
Loved this! I used some cubed chicken that I had marinated in a mixture made from the liquid from a jar of marinaded artichokes & then sauteed, decreased the sour cream to half a cup, added 1/2 cup each of heavy cream & white wine, I added a rib of chopped celery, 3 chopped shallots & 3 cloves minced garlic (I gave them a quick saute to soften them first), I decreased the parmesan to about a cup & used about 10 oz. of egg noodles instead of rigatoni. I know right about now you're thinking, "Is there anything she didn't change in this recipe?" LOL Sorry! This was a wonderful use for leftover chicken...it's some good comfort food!
I made this straight from the recipe and it was quite good! It was quick and easy to put together. We went back for seconds!
A good recipe to start with and modify to your liking. I used fresh peas and fresh carrots, which I pre-boiled. I also used 2 chicken breasts that I baked myself. Everything else I did the same. I found it to be very tasty, but a little too dry. Next time I'll double the soup/sour cream, and keep the spices the same.
This recipe was wonderful. My husband and I both liked it. The flavors were terrific. The only thing I would change next time is I would only use a cup of parmasean cheese. (I didn't use the canned chicken, I used fresh and it was great!)
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Pea Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 161
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