Creamy Chicken and Mushroom Casserole

Step 1
Preheat the oven to 325 degrees F (165 degrees C).

Step 2
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and reserve 1/2 cup cooking liquid.

Step 3
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and bell pepper; saut? until onion is translucent, 5 to 7 minutes. Stir in mushrooms. Sprinkle flour over vegetables and stir until mixture becomes paste-like and light golden brown, 2 to 4 minutes. Add broth; cook and stir until mixture begins to thicken, 2 to 3 minutes. Reduce the heat to low, cover, and cook for 10 minutes. Stir in condensed soup and reserved 1/2 cup cooking liquid, then stir in chicken and peas.

Step 4
Add pasta to the Dutch oven and stir until well combined. Transfer mixture to an 11×7-inch baking dish and sprinkle Parmesan cheese over top.

Step 5
Cover and bake in the preheated oven for 20 minutes. Uncover and continue to bake for 5 more minutes.