Ingredients
6
6 servings
- •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
- •0.33333334326744 cup milk
- •1 (10.75 ounce) can condensed Cheddar cheese soup
- •2 cups shredded Cheddar cheese, divided
- •0.5 teaspoon salt
- •0.25 teaspoon pepper
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 501
- Carbohydrate: 37g
- Fat: 23g
- Fiber: 4g
- Protein: 36g
- Sugar: 6g
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