Chicken and Artichoke Casserole

Ingredients;

• 8 oz short cut pasta
• 2 cups cubed cooked chicken
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 can cream of chicken soup, undiluted
• 1 cup grated Parmesan cheese
• 1 cup mayonnaise (veganaise)
• 1/3 cup 2% milk
• 1 garlic clove, minced
• 1/2 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 cup garlic salad croutons, coarsely crushed

Directions:

1. Preheat oven to 350°. Cook pasta according to package directions.
2. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
3. Transfer to a greased 2-qt. baking dish. Sprinkle more grated Parmesan and croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.