Rotini and Chicken Casserole recipe

6 servings

1 (16 ounce) package rotini pasta

2 tablespoons butter

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 onion, chopped

1 (8 ounce) package sliced fresh mushrooms

1 (10 ounce) package frozen green peas, thawed and drained

1/3 cup milk

1 (10.75 ounce) can condensed Cheddar cheese soup

2 cups shredded Cheddar cheese, divided

1/2 teaspoon salt

1/4 teaspoon pepper

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C.

)Melt butter in a large, deep skillet over medium high heat.

Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear.

In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese.

Stir in the chicken mixture.

Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.

Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.