I prepared this chicken casserole with peas and mushrooms in under 30 minutes and then baked it for 30 and it was perfect. 

Ingredients

1 cup frozen peas, thawed

2 teaspoons garlic powder

3 teaspoons onion powder

1 teaspoon freshly ground black pepper

3 cups freshly grated Parmesan cheese

1 teaspoon kosher salt, divided

1 (16 ounce) package rigatoni pasta

1 (10 ounce) can condensed cream of mushroom soup 3/4 cup sour cream

1 (10 ounce) can chunk chicken, drained

Directions

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of water to a boil. Add 1 teaspoon salt and pasta, and cook until al dente, about 7 to 9 minutes; drain.

Meanwhile, in a medium bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.

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.

Bake in a preheated oven until golden brown, about 25 to 30 minutes. Remove from oven, and let cool 10 minutes.