Chicken Rotini Bake

• CASSEROLE
• 8 ounces uncooked rotini pasta (spiral pasta)
• 3 cups cubed cooked chicken breasts
• 1 cup finely chopped celery
• 1/4 cup chopped green onion
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
• 1/8 teaspoon pepper
• 1/2 cup fat-free mayonnaise
• 1 cup skim milk
• 1 (8 ounce) container nonfat sour cream
• TOPPING
• 1/4 cup plain breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 teaspoon margarine or 1 teaspoon butter, melted

1. Cook rotini to desired doneness as directed on package. Drain.
2. Heat oven to 350u0b0F Spray 2-quart casserole with nonstick cooking spray.
3. In large bowl, combine cooked rotini, chicken, celery, onion, basil and pepper; mix well.
4. In medium -bowl, combine mayonnaise, milk and sour cream; blend well. Add to rotini mixture; mix well.
5. Spoon mixture into sprayed casserole.
6. In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
7. Bake for 40 to 45 minutes or until hot and bubbly.

rotini pasta, chicken breasts, celery, green onion, fresh basil, pepper, mayonnaise, milk, topping, breadcrumbs, parsley, margarine

Taken from www.food.com/recipe/chicken-rotini-bake-318195 (may not work)