Chicken and Pasta Medley

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1 (6-ounce) package tricolor corkscrew pasta 3 cups cubed, cooked chicken 1 (10-ounce) can cream of broccoli chicken soup 1 soup can milk (10-ounces) 1/2 green bell pepper, cut into thin strips 1 (2-ounce) jar chopped pimento 1 (5-ounce) can water chestnuts, drained, chopped 4 ounces Cheddar cheese, shredded 1/4 cup grated parmesan cheese 1/2 cup bread crumbs Cook pasta according to package directions. Drain and rinse; drain again. Meanwhile, mix chicken, soup, milk, bell pepper, pimento and water chestnuts in a bowl. Add pasta to bowl; mix. Preheat oven to 350F Add Cheddar cheese to chicken mixture; mix gently to combine. Spray a 9 x 13 inch baking dish with cooking spray. Spoon chicken mixture into prepared dish, spreading evenly. Sprinkle top of casserole with parmesan cheese and bread crumbs. Bake for 30 minutes or until golden brown. serves 6