Recipe Details
Ingredients
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1(16 ounce) packagerigatoni pasta
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1(10.5 ounce) cancondensed cream of mushroom soup
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1(10 ounce) canchunk chicken, drained
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1cupfrozen peas, thawed
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¾cupsour cream
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2 ½teaspoonsonion powder
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1 ½teaspoonsgarlic powder
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1teaspoonfreshly ground black pepper
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1teaspoonkosher salt
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2cupsfreshly grated Parmesan cheese
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cooking spray
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
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Stir condensed soup, chicken, peas, sour cream, onion powder, garlic powder, pepper, and salt together in a large bowl. Add pasta and stir until well combined. Spread mixture into a 2 1/2- to 3-quart casserole dish and sprinkle with Parmesan cheese. Spray the top with some cooking spray.
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Bake in the preheated oven until golden brown, about 20 to 25 minutes. Remove from oven and let cool for 5 minutes before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories462 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 9g |
44% |
| Cholesterol 53mg |
18% |
| Sodium 1063mg |
46% |
| Total Carbohydrate 49g |
18% |
| Dietary Fiber 3g |
10% |
| Total Sugars 4g |
|
| Protein 27g |
|
| Vitamin C 5mg |
23% |
| Calcium 331mg |
25% |
| Iron 3mg |
18% |
| Potassium 281mg |
6% |
* 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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