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Baked Chicken Dijon

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Betty Crocker Kitchens
Updated Sep 16, 2008
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Leftover rotisserie chicken? Here's a delicious way to use it.

Baked Chicken Dijon

  • Prep Time 25 min
  • Total 55 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 3 cups uncooked bow-tie (farfalle) pasta (6 oz)
  • 2 cups 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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Cover; bake about 30 minutes or until hot in center and cheese is melted.

Nutrition

320 Calories
10g Total Fat
24g Protein
33g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
920mg
38%
Potassium
310mg
9%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
13%
Sugars
2g
Protein
24g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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