Chicken and Pea Casserole

Chicken and Pea Casserole

NENAH25

"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."
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Ingredients

45 m servings 462 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.

Reviews

Read all reviews 42
  1. 48 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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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...

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 ...

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!

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 ...

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....

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...

I loved this recipe and so did my whole family. I also used fresh chicken instead of the canned. It was so easy and tasted great. Thanks

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