Spicy chicken enchilada casserole

Recipe by Uncle Napalm
This is a great make-ahead dish! If making ahead, let cool and simply scoop portions into your preferred meal-prep containers. Reheat in the microwave on 50% power for high-wattage microwaves, or transfer to a foil-lined toaster oven pan and reheat at 350 F.
1 lb penne pasta
1/2 container mushrooms, roughly chopped
1/2 red or yellow pepper, julienned
6-8 hot peppers, julienned. Jalapeno would be great here, but habaneros or ghost peppers would add great flavor and a lot more kick
1/2 white onion, diced
1 lb chicken, cubed
2 16oz containers hot salsa
1 lb shredded cheese, Mexican or taco
  1. Start pasta water, add pasta whenever water starts boiling and cook according to package
  2. Warm up a cast iron skillet over medium heat, add 2 tbsp butter
  3. Sautee mushrooms for two minutes
  4. Add peppers, sautee for one minute
  5. Add onion, sautee until done
  6. Set aside
  7. Cook chicken in cast iron skillet
  8. Add mushroom, onion, and peppers to chicken, add one jar salsa and mix
  9. Cover bottom of a baking dish with the pasta, add enough salsa to get a light coat
  10. Pour chicken mixture over pasta, top with cheese
  11. Bake at 350 for about 15 minutes or until cheese is melted