Baked Chicken Rigatoni

Source- Meijer Mealbox

Ingredients

• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch strips
• 1 (8-oz.) pkg. sliced fresh mushrooms
• 1 each medium onion, red bell pepper, and green bell pepper, chopped
• 2 tbsp. olive oil
• 1 (1-lb.) rigatoni pasta
• 2 cups  milk
• 2 (8-oz.) tubs light chive-and-onion-flavored cream cheese
• 1/4 cup butter
• 1 (14 1/2-oz.)  can diced tomatoes
• 1/2 cup grated Parmesan cheese

Preparation

• Preheat oven to 350°F. 
• In large skillet cook and stir chicken, mushrooms, onion and bell peppers in hot oil over medium-high heat about 5 minutes or until chicken is no longer pink.
• Meanwhile, cook rigatoni according to package directions; drain. 
• In large bowl combine cooked rigatoni and chicken mixture. 
• Season to taste with salt and pepper.
• In saucepan combine milk, cream cheese and butter. 
• Cook and stir over medium heat until smooth. 
• Stir in undrained tomatoes and Parmesan cheese. 
• Stir into chicken mixture.
• Transfer to 3-quart rectangular baking dish. 
• Bake, covered, about 30 minutes or until bubbly. 
• Let stand 5 minutes before serving.

Next Time- Change nothing.  This has great flavor and leftovers are great.