To make this chicken casserole heart-healthy, we used reduced-fat soup, fat-free milk, and light mayonnaise. It makes a great family dinner.
Preheat oven to 350°F. In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.
In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.
Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.
Since using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.