Ready to bake in 15 easy minutes
15m
PREP TIME
55m
COOK TIME
10
INGREDIENTS
Ready to bake in 15 easy minutes
15m
PREP TIME
55m
COOK TIME
10
INGREDIENTS
Ingredients 4 Servings
- 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.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
