Cheddar Chicken and Peas Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another casserole/one dish meal to add to your 'comfort food' collection...Serve with a nice tossed salad! 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.
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