BROADCASTS.com

this week brings you a simple casserole. If you don't like peas, you can sub in other veggies too.
\n
\n
\n
\n1 teaspoon   kosher salt, divided
\n   1 (16 ounce) package rigatoni pasta (or any pasta)
\n   1 (10 ounce) can condensed cream of mushroom soup
\n   3/4 cup sour cream
\n   1 (10 ounce) can chunk chicken, drained (or cooked chicken chopped up)
\n
\n1 cup frozen   peas, thawed
\n   1 1/2 teaspoons garlic powder
\n   2 1/2 teaspoons onion powder
\n   1 teaspoon freshly ground black pepper
\n   2 cups freshly grated Parmesan cheese
\n
\n Directions
\n 1 Preheat oven to 375 degrees F (190 degrees C).
\n 2 Bring a large pot of water to a boil. Add 1/2 teaspoon
\n    salt and pasta, and cook until al dente, about 8 to 10
\n    minutes; drain.
\n 3 Meanwhile, in a large bowl, stir together mushroom
\n    soup, sour cream, chicken, and peas. Season with garlic
\n    powder, onion powder, 1/2 teaspoon salt, and pepper.
\n 4 Stir cooked pasta into chicken mixture until well
\n    combined. Pour pasta mixture into a 9x10-inch casserole dish,
\n    and spread out evenly. Top with Parmesan cheese, and spray
\n    the top with a bit of cooking spray.
\n 5 Bake in a preheated oven until golden brown, about 20
\n    to 25 minutes. Remove from oven, and let cool 5 minutes."