1 lb. pkg. rotini
10 oz. frozen peas
4 chicken breasts, boned and cubed
2 med. onions, chopped
8 oz. can sliced mushrooms, drained
2 tbsp. butter
1/4 tsp. pepper
1/2 c. milk
10 1/2 oz. can Cheddar cheese soup
2 c. American cheese, shredded
1 tsp. salt

Cook pasta; drain. Saute cubed chicken, onions, and mushrooms in butter until chicken is tender. Combine peas, pasta, cheese soup, milk, and 1 cup American cheese and add to chicken mixture. Mix, pour into a 3-quart casserole. Top with remaining cheese. Bake at 350 degrees for 20-25 minutes.