Rotini And Chicken Casserole

• 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

1. 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.)
2. 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.
3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

rotini pasta, butter, chicken breasts, onion, mushrooms, green peas, milk, cheddar cheese soup, cheddar cheese, salt, pepper

Taken from www.allrecipes.com/recipe/34825/rotini-and-chicken-casserole/ (may not work)