Ingredients
2 cups rotini pasta, cooked al dente
2 cups shredded cooked chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
2 cups cream of chicken soup (or homemade equivalent)
1/2 cup milk
1/4 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until smooth.
Add cooked rotini pasta, shredded chicken, and mixed vegetables. Mix well to coat everything evenly in the creamy sauce.
Transfer the mixture into a greased casserole dish and spread evenly.
Cover with aluminum foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the casserole is bubbling and slightly golden on top.
Garnish with fresh parsley and serve warm.