Cheddar Chicken and Peas Casserole

Another casserole/one dish meal to add to your 'comfort food' collection...Serve with a nice tossed salad!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
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 350°F oven for 25 min or until hot and bubbly.