Artichoke-Olive Chicken Bake

1 1/2 cups uncooked rotini pasta
1 Tbsp olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cups shredded cooked chicken
1 can (14 1/2 oz) diced tomatoes with Italian-style herbs, undrained
1 can (6 oz) sliced black olives, drained
1 tsp dried Italian seasoning
2 cups (8 oz) shredded mozzarella cheese

Preheat oven to 350. Spray 2-quart round casserole with nonstick cooking spray.
Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat oil in large deep skillet over medium heat until hot. Add onion and pepper; cook and stir 1 minute. Add chicken, tomatoes, with juice, pasta, artichokes, olives and Italian seasoning; mix until combined.
Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese.
Bake, covered, 35 minutes or until hot and bubbly.

(*This recipe comes from my Best Loved Casseroles Book)