Chicken Pasta Bake

2 C small shell pasta, cooked and drained
3 C frozen mixed vegetables, cooked and drained
2 C shredded Monterey Jack, divided
2 C shredded cooked chicken (can use canned chicken or rotisserie)
1 can cream of chicken soup
1/4 C milk
1 tsp pepper
1 tsp garlic powder
1/2 tsp salt

Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese for topping later. Spoon into 9 x 13-inch casserole dish. Bake for twenty-five minutes. Top with remaining cheese, bake until cheese is melted, about five minutes more.