In a heavy 5 qt saucepan over medium heat, melt butter, add chicken and onion. Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling. Stir in uncooked pasta and peas and carrots, stirring to coat evenly with liquid. Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, stirring occasionally, or until most liquid is absorbed. Meanwhile in a medium bowl, stir together soup, milk, 1/2 c cheese until smooth, stir into pasta mixture. Simmer until heated through. Serve sprinkled with remaining cheese.
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