Creamy Chicken Rotini

• 2 -3 cups cooked chicken, left overs (I used chicken thighs pre-cooked,skin removed)
• 8 cups rotini pasta, multi-colored
• For Sauce
• 1 (284 ml) can condensed cream of celery soup
• 1 cup half-and-half
• 0.5 (125 g) package cream cheese
• 6 -8 sprigs fresh spinach, chopped fine
• 2 green onions, chopped
• 3 garlic cloves, crushed with press
• 2 tablespoons chicken, oxo granules
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon dried parsley
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried tarragon
• 1 -2 cup mozzarella cheese, shredded (add to your likeness)

1. In large pot start to boil water for your pasta;(to save time)Cook pasta as directed, rinse and set aside.
2. Preheat oven to 350u0b0C.
3. Cut and chop your meat to bite size chunks, set aside in fridge.
4. Chop your ingredients that need choping and crush your garlic, place in a medium bowl.
5. Add Condensed Cream of Celery soup, half and half, cream cheese, and other spices for your sauce. Gently with a masher combine everything to a nice and smooth sauce.
6. In a very Large greased casserole dish, lay your pasta, then meat, then sauce. Top with cheese.
7. Bake in preheated oven for about 30 minute till cheese is just nicely browned on top!

chicken, rotini pasta, for sauce, condensed cream, cream cheese, fresh spinach, green onions, garlic, chicken, salt, pepper, parsley, dried basil, tarragon, mozzarella cheese

Taken from www.food.com/recipe/creamy-chicken-rotini-260368 (may not work)