Cooking with Jaye - Chicken and Pea Casserole

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."