1 lb cooked rigatoni
1 rotisserie chicken, shredded
¼ cup melted butter
¼ cup flour
4 cups skim milk
1 (14 oz) packet Knorr® vegetable mix
½ teaspoon salt
1 cup cooked and chopped bacon
1½ cups grated swiss cheese, separated
½ cup Parmesan cheese
1 diced tomato
Dump cooked rigatoni and shredded rotisserie into a 9x13 baking dish. Toss around to evenly distribute ingredients through pan.
To make sauce: Melt butter in a large sauce pan. Add flour and stir to form roux. Let simmer for 1-2 minutes. Slowly add skim milk and stir until sauce thickens. After sauce has thickened, add Knorr® vegetable mix, salt, chopped bacon, 1 cup swiss cheese, Parmesan cheese and diced tomato. Stir to evenly mix in.
Pour sauce over pasta.
Top pasta/sauce with ½ cup swiss cheese.
Bake at 350 degrees F for 20 minutes or until pasta is heated through and cheese on top has melted.