Rotini and Chicken Casserole

Ingredients

• 2 tablespoons butter 
• 10.8 ounce condensed cheddar cheese soup canned
• 8 ounce mushrooms fresh sliced
• 0.3 cup milk 
• 1  onion chopped
• 10 ounce peas green frozen thawed drained
• 0.3 teaspoon pepper 
• 16 ounce rotini pasta 
• 0.5 teaspoon salt 
• 2 cups cheddar cheese shredded divided
• 1 pound chicken breasts boneless skinless cut into bite-size pieces

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
3. Melt butter in a large, deep skillet over medium high heat.
4. 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.
5. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
6. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.