[F4A] Chicken and Pea Casserole [Cooking] [easy main dish] (Patreon)

this week brings you a simple casserole. If you don't like peas, you can sub in other veggies too.

1 teaspoon   kosher salt, divided
  1 (16 ounce) package rigatoni pasta (or any pasta)
  1 (10 ounce) can condensed cream of mushroom soup
  3/4 cup sour cream
  1 (10 ounce) can chunk chicken, drained (or cooked chicken chopped up)

1 cup frozen   peas, thawed
  1 1/2 teaspoons garlic powder
  2 1/2 teaspoons onion powder
  1 teaspoon freshly ground black pepper
  2 cups freshly grated Parmesan cheese

Directions
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.