Bring a pan of salted water to the boil, stir in the pasta and return to the boil. Turn down to simmer for 8 minutes.
Meanwhile, in a large sized saucepan heat the condensed soup then stir in the chicken, peas, mustard and honey. Cook gently until heated through.
Drain the pasta and add it to the large saucepan. Stir well. Season to taste.
Pour the chicken pasta mixture into a casserole dish. Top with the grated cheddar cheese and bake for about 15 minutes until the cheese has melted on top and is golden coloured.
Serve with extra vegetables or a mixed leaf salad.