Creamy Chicken Salad Bake

I love this recipe so much. It is such a yummy and tasty dish. I got the recipe once a while ago but have modified it many times to fit my taste...now it is tested to perfection :) I have seen other recipes for chicken salad bake and they top it off with crushed potato chips or bread crumbs. You are welcome to try that alternative or stick with the gooey cheesy topping - your choice! As you can see from the recipe I don't add any additional seasonings like salt or pepper, since the mushroom soup and mayonnaise are already packed with lots of taste and flavour...you don't want to over-do it! Sometimes working with the ingredients you have will release their own true flavours! Enjoy!

Creamy Chicken Salad Bake
Prep time: 15 min        Cook Time: 30 min           Yield: 8 servings

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Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen green peas
- 2 cups chicken breast, cooked and cubed
- 1/2 cup mayonnaise
- 1 can cream of mushroom soup
- 2 cups pasta, cooked and drained (penne, spiral, large shell, small shell, etc.)
- 1 cup shredded cheese

Directions
1. Preheat oven to 350˚F. Grease a 13x9-inch baking dish.
2. Heat olive oil in a deep pan or pot. Add onion and cook until translucent, about 4 minutes. Add carrots and celery and cook until they begin to soften, about 5 minutes. Stir in the green peas and cook for 3 more minutes.
3. Add cubed chicken breast, mayonnaise, mushroom soup and pasta. Stir to combine well.
4. Pour mixture into greased baking dish. Coat with shredded cheese. Bake, covered with aluminum foil, for 20-25 minutes. 

Variations:
For a different topping, toss 1 cup soft bread crumbs with 1 tbsp melted butter and sprinkle over chicken mixture before baking.



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