CHEESY CHICKEN AND ROTINI CASSEROLE 3 cups uncooked rotini pasta 2 cups cup-up cooked chicken 1 cup frozen onion, celery, bell pepper and parsley 1 can (10 3/4 ounces) condensed cream of chicken soup 1 cup chicken broth 2 roma (plum) tomatoes, each cut into 6 wedges 3 medium green onions, sliced (3 tablespoons) 1/2 cup shredded Cheddar cheese Heat oven to 350°F. Grease square pan, 8 x 8 x 2 inches. Cook and drain pasta as directed on package. Mix pasta, chicken, frozen vegetables, soup and broth in pan. Bake uncovered 35 to 40 minutes or until bubbly around edges.

Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.

6 servings.

SUBSTITUTION: Mushroom fans may want to prepare this casserole using cream of mushroom soup.

TIME-SAVER: If you want to use refrigerated pasta, there's no need to cook it first. Just rinse a 9-ounce package of refrigerated linguine with hot water to remove the excess starch in the pasta, which would add an unpleasant starchy consistency and flavor to the casserole.

1 Serving: Calories: 365 (Cal. from fat: 100), Fat: 11g (Saturated: 4g), Cholesterol: 50mg, Sodium: 760mg, Carbohydrate: 44g, Protein: 25g.

[Betty Crocker, Comfort Casseroles, January 2001]