1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup butter
1 onion, chopped
2 cloves garlic, minced
2 (10¾-ounce) cans cream of mushroom soup
1 (5-ounce) package shredded Parmesan cheese
1 cup sour cream
½ cup water
1 cup frozen green peas, thawed
12 ounces linguine, cooked and kept warm
3/4 cup coarsely crushed round buttery crackers

1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes 1 onion, chopped 2 cloves garlic, minced 2 (10¾-ounce) cans cream of mushroom soup 1 (5-ounce) package shredded Parmesan cheese 1 cup sour cream 1 cup frozen green peas, thawed 12 ounces linguine, cooked and kept warm 3/4 cup coarsely crushed round buttery crackers

1. Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.

2. Sprinkle chicken with salt and pepper.

3. In a large skillet, melt butter over medium heat. Add chicken, onion, and garlic; cook for 6 to 8 minutes or until chicken is cooked through. Add soup, cheese, sour cream, and ½ cup water, stirring until combined. Stir in peas. Remove from heat.

4. Add linguine, tossing gently to coat. Spoon mixture into prepared baking dish. Sprinkle with crushed crackers. Bake for 30 to 40 minutes or until hot and bubbly.

5. Note: This dish can be prepared ahead. Store the unbaked casserole, covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month.