1 (16 oz) pkg rotini pasta
2 Tbs butter
1 lb. boneless, skinless chicken breats, cut into bite-size pieces
1 (6.5 oz) canned mushrooms
1 onion, chopped (small about 1-2 cups)
1 (10 oz) pkg frozen green peas, thawed and drained
1/3 cup milk
1 (10.75 oz) can condensed Cheddar Cheese Soup
2 cups shredded cheddar cheese, divided
1/2 tsp salt
1/4 tsp pepper
1 tsp chicken seasoning
Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain. Preheat oven to 350 F (175 C).
Melt butter and seasoings in a large, deep skillet over med-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 qt baking dish or a 9x13 and sprinkle with remaining 1 cup of shredded cheese.
Bake for 20-25 minutes, or until sauce is bubbly.
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