Chicken Rotini Casserole

We love this meal! Super easy, healthy and makes great leftovers. Chris and I love to put tabasco, green or red, on top of it! You could also make this recipe with a can of tuna instead of chicken.

Ingredients:
2 Cups cooked chicken cut into cubes
1 small box of cooked rotini pasta
approx 1/2 cup skim milk-just enough to thin mixture a bit
1 can LF cream of chicken soup
1 can LF cream of mushroom soup
1 bag frozen mixed veggies
1 8 oz bag 2% LF cheddar cheese (I never use an entire bag)
Bread crumbs


Directions:
Preheat over to 400 degrees.

In a 9 x 13 pan mix chicken, milk, soup, pasta and veggies. Add a little of the cheese to the mixture and seasonings as desired. Mix together well. Sprinkle the top with the remaining cheese and a light coating of bread crumbs and spray crumbs with cooking spray to help it harden a little bit.


Cover pan and bake for 30 minutes. Remove cover and bake for 10 more minutes. Remove from oven and let sit for 10 minutes and then serve!