Rotini Chicken Casserole

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) condensed cream of chicken soup, undiluted
1-1/2 cups milk
1 package (16 ounces) frozen Italian-blend vegetables
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons minced fresh parsley
1-1/4 teaspoons dried thyme
1 teaspoon salt
2/3 cup crushed cornflakes

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.

Pour into a shallow 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with nonstick cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through. Makes 8 servings.