BAKED CHICKEN DIJON

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Baked Chicken Dijon image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 2 g, TransFat 0 g

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