Broccoli Chicken Rotini Casserole

1 bag Tyson Oven Roasted Diced Chicken Breast (22 oz)
1 jar Classico Light Asiago Romano Alfredo Sauce
5 oz Barilla Plus Rotini
1 can 98% Fat Free Cream of Mushroom soup
1/2 cup 2% milk
1 cup Corn Flakes
2 cups frozen chopped broccoli
2 tbsp Parmesan Cheese, grated
3 oz Kraft 2% Sharp Cheddar Cheese, shredded
2 tbsp chopped onions
1 Tbsp Greek Seasoning
1 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder

Cook pasta according to package directions.
While pasta is cooking, brown chicken breast in large skillet.
Add onion & broccoli to skillet, brown a couple more minutes.
Add Alfredo sauce, cream of mushroom soup, milk and greek seasoning to skillet, stir, and simmer until pasta is done.
Drain pasta, combine with skillet mixture, pour entire mixture into a 9x13 casserole dish.
Place corn flakes in a quart size ziploc bag & crush. Add Parmesan & cheddar cheeses, pepper, paprika & garlic powder to bag, shake to blend well.
Sprinkle corn flake mixture overtop of casserole.
Bake at 350* for 30 minutes until heated through.

Serving Size: makes about 10 servings