- 1 cup Italian blend shredded cheese, divided
- 2 cups cooked rotini
- 2 cups coarsely chopped cooked chicken
- 1/2 cup diced celery
- 1 (10.75 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 degrees for 25 minutes. Sprinkle with remaining 1/2 cup cheese; bake 5 more minutes. Garnish, if desired.