Makes 4 to 5 servings
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1 cup (4 ounces) Italian blend shredded cheese, divided
2 cups cooked rotini
2 cups coarsely chopped cooked chicken
1/2 cup diced celery
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup milk
1/2 teaspoon dried Italian seasoning
Garnish: celery leaves
Stir together 1/2 cup cheese and next 6 ingredients; spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 375° for 25 minutes. Sprinkle with remaining 1/2 cup cheese; bake 5 more minutes. Garnish, if desired.