Cheddar Chicken And Peas Casserole

• 1 lb rotini pasta, cooked and drained (Ronzoni Whole Wheat Pasta)
• 2 lbs boneless skinless chicken breasts, cut up (equalling 3 cups)
• 1 (4 ounce) can mushrooms, sliced and drained
• 1 -2 tablespoon olive oil
• 1 (10 ounce) package green peas, thawed (freezer section)
• 1/2 cup 1% low-fat milk
• 1 (10 ounce) can cheese soup (98% fat free, if available)
• 1 tablespoon garlic, minced (sold in supermarkets by the jar)
• 1 (8 ounce) package low-fat cheddar cheese, shredded
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon black pepper

1. Preheat oven to 350u0b0F.
2. In a large skillet, saute the chicken, onion and mushroom in the oil until done.
3. In a large bowl, combine the already cooked rotini, green peas, milk, soup, salt, pepper, minced garlic and 1/2 of the cheddar cheese.
4. Add the chicken mixture; stir to combine and pour into a greased 3 quart baking dish/pan.
5. Sprinkle the top with the remaining cheddar cheese.
6. Bake in the preheated 350u0b0F oven for 25 min or until hot and bubbly.

rotini pasta, chicken breasts, mushrooms, olive oil, green peas, milk, cheese soup, garlic, cheddar cheese, salt, black pepper

Taken from www.food.com/recipe/cheddar-chicken-and-peas-casserole-156249 (may not work)