Chicken Rotini

1 box rotini
2 stalks celery, chopped
1/2 stick butter
1 can cream of celery
1 can cream of chicken
2 cups milk
8 oz muenster cheese slices
2 chicken breast, cooked and shredded

Cook rotini pasta according to box directions.  Soften celery in skillet with butter.  In separate bowl, mix "cream ofs" with milk.  In 9x13 pan, layer noodles, chicken, and celery two times.  Pour 2/3 of milk mixture over the noodles and chicken, then cover with the muenster cheese.  Pour the last 1/2 of the milk mixture over the top of the cheese.

Bake at 350 F for 30-40 min.

To Freeze:  Layer noodles, chicken, and celery in 9x13 pan as in original directions.  Cover tightly with plastic wrap, to reduce air bubbles, and then cover with aluminum foil.  Label with date, food info, and cooking instructions.  On the day you plan to eat it, let it thaw in the fridge up to 24 hours, add the muenster cheese and milk mixture prior to putting it in the oven.

Tips:
*This can be divided into two 8x8 pans with one layer of noodles, chicken, and celery.