Baked Chicken Dijon

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

Prep Time: 25 min
Total Time: 55 min
Makes: 6 servings (about 1 cup each)

(12 ratings)

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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

Serve with...

Cheese-Garlic Biscuits
Total Time: 15 min

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.
High Altitude (3500-6500 ft): Cover; bake about 35 minutes.

Substitution

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.

Did You Know?

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

Nutrition Information:

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%; Vitamin C 30%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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