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Baked Chicken Dijon

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Leftover rotisserie chicken? Here's a delicious way to use it.

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(18 Ratings)

18 Ratings

5 spoons 11%

4 spoons 44%

3 spoons 28%

2 spoons 17%

1 spoons

Member Reviews (6)

fea83e8f-a625-4a0c-9d26-f6e674906a68

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PREP TIME
25 Min
TOTAL TIME
55 Min
SERVINGS
6

3: cups uncooked bow-tie (farfalle) pasta (6 oz)

2: cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

2: cups cubed cooked chicken

1/3: cup diced roasted red bell peppers (from 7-oz jar)

1: can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup

1/3: cup Progresso® chicken broth (from 32-oz carton)

3: tablespoons Dijon mustard

1: tablespoon finely chopped onion

1/2: cup shredded Parmesan cheese

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1 Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
2 Meanwhile, in casserole, mix chicken and bell peppers. In small bowl, mix soup, broth, mustard and onion; stir into chicken mixture. Stir in pasta and broccoli. Sprinkle with cheese.
3 Cover; bake about 30 minutes or until hot in center and cheese is melted.

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Expert Tips

You can use fresh broccoli in this casserole. Cut into 1- to 1 1/2-inch pieces and add to the boiling pasta during the last 2 to 3 minutes of cooking time.

One pound of boneless skinless chicken breasts cooked will give you 2 cups of cooked chicken.

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Nutrition Information:

1 Serving (1 Serving)

Calories 320

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 3 1/2g,
Trans Fat 0g),

Cholesterol 50mg;
Sodium 920mg;
Total Carbohydrate 33g

(Dietary Fiber 3g,
Sugars 2g),

Protein 24g;

Percent Daily Value*:

Vitamin A 30.00%;
Vitamin C 30.00%;
Calcium 15.00%;
Iron 15.00%;

Exchanges:

2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
2 1/2 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 8/29/2011 11:02:15 AM REPORT ABUSE Ponderosamom said:

Rating:

I never like peppers that aren't well cooked, so try sauteing the onions and pepper a few minutes in some butter or olive oil until soft. Also, if you like Curry, just 1/4 of a tsp and a little sour cream will make this luscious.

This reply was: Helpful Inspiring