Ready to bake in 15 easy minutes
15m
PREP TIME
55m
COOK TIME
10
INGREDIENTS
Servings: 4
Ingredients
- 2 cups fusilli or rotini, cooked in unsalted water and drained
- 1/3 cup prepared balsamic vinaigrette salad dressing
- 1/4 cup French's® Honey Dijon Mustard Squeeze Bottle
- 1/2 teaspoon dried oregano leaves
- 2 pounds bone-in chicken parts
- 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup
- 1/2 cup milk
- 1 cup each zucchini and yellow squash, cut into 1-inch chunks
- 1 1/3 cups French's® Original Crispy Fried Onions
- 1 medium tomato, cut into wedges
INSTRUCTIONS
- 1 HEAT oven to 375°F. In large bowl, combine salad dressing, mustard and oregano. Toss chicken in mustard sauce until coated. Reserve remaining mustard sauce. Arrange chicken in 3-quart baking dish. Bake, uncovered, for 30 minutes.
- 2 STIR soup, milk, hot pasta, squash and 2/3 cup Crispy Fried Onions into remaining mustard sauce. Spoon pasta mixture into baking dish, placing it under and around chicken. Bake 15 to 20 minutes or until chicken is done.
- 3 TOP pasta mixture with tomato wedges and top chicken with remaining onions. Bake 3 minutes until onions are golden.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
