Rotini and Chicken Casserole Recipe

Rotini and Chicken Casserole Recipe

  • 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.
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