Cheesy Chicken and Rotini Casserole

 

3

cups uncooked rotini pasta (9 oz)

2

cups cut-up cooked chicken

1

cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)

1

can (10 3/4 oz) condensed cream of chicken soup

1

cup Progresso® chicken broth (from 32-oz carton)

2

roma (plum) tomatoes, each cut into 6 wedges

3

medium green onions, sliced (3 tablespoons)

1/2

cup shredded Cheddar cheese (2 oz)

• 1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
• 2 In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
• 3 Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.