Rotini and Chicken Casserole

Name: Rotini and Chicken Casserole
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

⅓ cup milk

1 (10.75 ounce) can condensed Cheddar cheese soup

2 cups shredded Cheddar cheese

divided

½ teaspoon salt

¼ teaspoon pepper

Methods :

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.