Rotini And Chicken Casserole

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.