Quick Chicken Tetrazzini

Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit. Next, take a 13x9-inch baking dish and give it a light coating of non-stick cooking spray to prevent food from sticking.

Fill a large pot with water and add a pinch of salt. Place the pot over high heat until it reaches boiling point. Cook rotini pasta in the boiling water for 8 minutes, or until it's cooked through but still retains some firmness when bitten into. Drain the pasta and transfer it to the prepared baking dish.

Melt butter in a heavy saucepan over medium heat. Add sliced onions, chopped celery, and diced bell pepper to the melted butter and cook until they're softened and fragrant. This should take about 5 minutes.

Mix milk, cream of mushroom soup, poultry seasoning, salt, and black pepper together in a separate bowl. Add this mixture to the cooked onion mixture and stir until well combined. Reduce heat to a low setting and bring the mixture to a gentle simmer; this should take about 5 minutes. Add cooked chicken and 1/2 cup of Cheddar cheese to the mixture, then remove it from heat immediately. Pour this sauce over the cooked rotini pasta in the baking dish.

Top the pasta and sauce mixture with the remaining 1/2 cup of Cheddar cheese. Place the baking dish in the preheated oven and bake until the cheese is melted and starting to brown, about 25 minutes.