Baked Chicken Dijon

Baked Chicken Dijon

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

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

6

servings

3
cups uncooked bow-tie (farfalle) pasta (6 oz)
2
cups Green Giant™ 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
  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.
Makes 6 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.