Rotini Chicken Casserole

• 2 34 cups rotini pasta, uncooked
• 34 cup onion, chopped
• 12 cup celery, chopped
• 2 garlic cloves, minced
• 12 tablespoon canola oil
• 3 cups chicken breasts, cooked and cubed
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 12 cups skim milk
• 1 (16 ounce) package Italian vegetables, thawed
• 1 cup reduced-fat cheddar cheese, shredded
• 2 tablespoons fresh parsley, minced
• 1 14 teaspoons dried thyme
• 1 teaspoon salt

1. Cook pasta.
2. Meanwhile, in nonstick skillet, saute onion, celery, and garlic in oil until tender.
3. Drain pasta and place in bowl.
4. Add onion mixture, chicken, soup, milk, veggies, cheese, parsley, thyme, and salt.
5. Pour into a shallow 3-qt baking dish that has been coated with nonstick spray.
6. Cover and bake at 350 degrees for 25 minutes.
7. Uncover and bake 15 minutes longer or until heated through.

rotini pasta, onion, celery, garlic, canola oil, chicken breasts, condensed cream, milk, italian vegetables, cheddar cheese, fresh parsley, thyme, salt

Taken from www.food.com/recipe/rotini-chicken-casserole-166114 (may not work)