Cheddar Chicken And Peas Casserole - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
In a large skillet, saute the chicken, onion and mushroom in the oil until done.
In a large bowl, combine the already cooked rotini, green peas, milk, soup, salt, pepper, minced garlic and 1/2 of the cheddar cheese.
Add the chicken mixture; stir to combine and pour into a greased 3 quart baking dish/pan.
Sprinkle the top with the remaining cheddar cheese.
Bake in the preheated 350\u00b0F oven for 25 min or until hot and bubbly.