Baked Rotini

2 (15 oz) jars Alfredo sauce (I like to use Bertolli)
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (20oz)
1/2 cup sundried tomato pesto (I like to use Classico)
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (I usually use fresh mushrooms)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.) 
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.

There are tons of variations you could use in this recipe...