Rotini and Chicken Casserole

Ingredients

• 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

Directions

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.