Chicken Tetrazzini

2 large boneless, skinless chicken breasts, chopped into bite-size pieces
2 medium carrots, scrubbed and sliced into rounds
4-5 cremini mushrooms, scrubbed and sliced
1 c peas, frozen or fresh
1 package of spaghetti (gf works here very well but not necessary)
1 can of cream of mushroom soup (gf or whatever you have)
~1/2 c. parmesan cheese

Boil the spaghetti until it is nearly al dente, 8-9 min (it will bake later so don't worry about it being perfect).
Preheat oven to 350
Saute the chicken in a little oil and minced garlic (if you like garlic) until it's golden; add in the vegetables, season with oregano, basil, black pepper and a little salt and cook over medium heat until the carrots are a bit soft and the mushrooms have started to brown.
Add in the cream of mushroom soup; stir to combine, remove from heat. Add in 1/4c of the parmesan while it's still in the pan.
Add in the spaghetti and stir to coat the spaghetti and integrate everything.
Transfer to an 8x8 glass dish and sprinkle the remaining 1/4c parmesan over the top. Bake in preheated oven for 20 minutes; serve hot.