Preheat your oven to 425 degrees.

Spray a 9X13 inch pan with olive oil or a non-stick spray.

Add 2 cups of chicken bone broth, shredded chicken salad dressing, uncooked rotini pasta, and parmesan cheese.

Mix everything together.

Cut the brick of cream cheese into pieces and place onto of the pasta mixture.

Cover the pan with foil and place it in the oven.

At about the 15-20 minute mark, stir well, and add more chicken bone broth. Protein pasta tends to be a thirsty pasta, but this also helps mix in the cream cheese at this point.

Top the casserole with mozzarella cheese and cover the pan with foil again.

Return to the oven and bake until the total bake time reaches 35 minutes. If you want a golden top, remove the foil for the last 5 minutes — the cheese will still be fully melted either way

Remove and allow to rest for 5 minutes before serving.