1 can peas (15 oz drained)
1 can cream of mushroom soup (10.5 oz can- substitute any flavor you like)
2 cups cooked chopped chicken
2 cups dry rotini pasta (cooked and drained)
1/4 cup milk
salt and pepper to taste
6-8 oz shredded cheddar cheese
First, cook and drain your pasta. I used Rotini, just b/c that is what I had in the cabinet already. While pasta is cooking, combine chicken, cream of mushroom soup, peas, milk, and salt and pepper in a 2 quart casserole dish. Stir just to get it all mixed together, you don't want to mash the peas up too much. Add pasta to the casserole dish and stir it all up, then smooth out the top. Top with shredded cheese. Bake in 350 F oven for 20-30 minutes until the cheese is melted and bubbly.