6 oz San Giorgio® Rotini
2 cups broccoli florets
2 cups cooked chicken, cubed
1 1/2 cups shredded sharp Cheddar cheese
1 can (10 3/4 oz.) condensed cream of chicken soup
1 1/2 cups milk
1 can (4 oz.) mushroom pieces, drained

Cooking Directions:

1.  Prepare pasta according to package directions, adding broccoli florets during last 5 minutes of cooking; drain.

2.  Preheat oven to 350º F. 

3.  In large bowl, combine cooked pasta, broccoli, cooked chicken, 3/4 cup Cheddar cheese, soup, milk, and mushrooms; mix well. 

4.  Spoon into a greased 13 x 9-inch baking dish. Top with remaining 3/4 cup cheese.

5.  Bake, uncovered, 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes.