Chicken Noodle Casserole

• 1 pound boneless, skinless chicken breasts cut into 1 1/2-inch cubes
• 2 cups frozen mixed vegetables such as peas, corn, carrots and cut green beans
• 8 ounces rotini pasta uncooked
• 8 ounces reduced fat cream cheese Neufchatel, cubed
• 2 cups chicken stock Kitchen Basics(R) Original
• 1 1/2 cups milk
• 2 cups reduced fat cheddar cheese divided
• 1/4 cup flour
• 2 teaspoons italian seasoning McCormick(R) Perfect Pinch(R)
• 2 teaspoons garlic powder McCormick(R)
• 1/2 teaspoon coarse ground black pepper McCormick(R)

1. Preheat oven to 375u0b0F. Arrange chicken and vegetables in single layer in 13x9-inch baking dish sprayed with no stick cooking spray. Top with pasta and cream cheese.
2. Mix stock, milk, 1 cup of the Cheddar cheese, flour and spices in bowl until well blended. Pour over pasta in baking dish. Cover with foil.
3. Bake 40 minutes. Remove foil and carefully stir. Sprinkle with remaining 1 cup Cheddar cheese. Bake, uncovered, 10 to 15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

chicken breasts, peas, rotini pasta, cream cheese, chicken stock kitchen basics, milk, cheddar cheese, flour, italian seasoning mccormick, garlic, ground black pepper

Taken from www.yummly.com/recipe/Chicken-Noodle-Casserole-2175985 (may not work)