I used leftover baked chicken breasts diced into cubes. You could also use a rotisserie chicken, some canned chicken, any chicken or turkey you have on hand.
Cook the pasta according to package directions and drain and put back into the pot you boiled it in.
While the pasta is cooking, in a skillet, heat the olive oil. Saute the chicken with a little diced onion. Add the bag of vegetables to the skillet and saute 3-4 minutes.
Add the chicken and vegetables to the pasta. Add both cans of soup and the 2 cans of milk. Mix well and pour into 13x9 casserole. Bake at 350 for 30 minutes or until hot.
I added some homemade breadcrumbs and cheddar cheese to the top of mine. I imagine you could add just some parmesean cheese to the top or even crushed potato chips, whatever you have on hand.