Heat oven to 350 degrees. Mist a 13- by 9-inch baking dish with non-stick cooking spray and set aside.
Cook pasta according to package directions for al dente, or firm to the bite. Meanwhile, add 1 tablespoon water and European Blend greens to a large skillet, and wilt greens over high heat, tossing several times to cook evenly. It will take only 5 minutes or so to wilt the greens.
While pasta is cooking, in a large bowl combine chicken, Swiss cheese, 1 cup of cheddar cheese, soup, milk, roasted red pepper, garlic powder, onion and pepper. Add wilted greens and drained pasta to the chicken mixture and toss to coat. Transfer to the prepared baking dish. Sprinkle with remaining cheddar cheese.
Bake, uncovered, for 30 minutes, or until heated through.