1- 12.5oz can of premium chunk chicken breast in water
1 lb. pasta (I used farfalle)
1 bag Steamfresh peas
1.5 cups shredded sharp cheddar cheese, divided
2 cans cream of chicken soup
3/4 cup sour cream
1/4 cup milk (or more for a creamier sauce)
Cook pasta in heavily salted water for 7 minutes (4-5 minutes less than box directions). Cook peas for 4 minutes in microwave. Empty chicken into a mixing bowl and shred with a fork. Add soup, 1 cup of cheese, sour cream, and cooked peas to chicken. Mix. Drain cooked pasta and return to pan. Add sauce mix to pasta and blend. Place in baking dish and top with remaining cheese. Bake on 350 for 25 minutes.