Rotini Chicken Casserole

• 2-3/4 cups uncooked tricolor rotini or spiral pasta
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1-1/2 cups fat-free milk
• 1 package (16 ounces) frozen Italian-blend vegetables
• 1 cup shredded reduced-fat cheddar cheese
• 2 tablespoons minced fresh parsley
• 1-1/4 teaspoons dried thyme
• 1 teaspoon salt
• 2/3 cup crushed cornflakes

1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.
2. Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

tricolor rotini, onion, celery, garlic, olive oil, chicken breast, condensed cream, milk, vegetables, cheddar cheese, parsley, thyme, salt, cornflakes

Taken from www.tasteofhome.com/recipes/rotini-chicken-casserole/ (may not work)