MUSTARD CHICKEN & VEGETABLES

By Admin · October 24, 2011 · Leave a comment

¼ cup Dijon or Yellow Mustard              2 lbs. Chicken Pieces, fat trimmed

¼ cup Vegetable Oil                                2 cups (8 oz) Fusilli or Rotini Pasta, cooked in unsalted water, drained

1 T. Red Wine Vinegar                            1 can Cream of Chicken Soup

½  tsp. dried Oregano, crumbled              1 cup each: Zucchini and Yellow Squash, cut into 1” chunks

¼  tsp. Black Pepper                                ½ cup Milk

¼  tsp. Salt                                             1 1/3 cups French Fried Onions, divided

                                                              1 medium Tomato, cut into wedges

*Preheat oven to 375.  In large bowl, combine mustard, oil, vinegar and seasonings; mix well.  Toss chicken in mustard sauce until coated.  Reserve remaining mustard sauce.

*Arrange chicken in 9×13 baking dish.  Bake uncovered at 375 for 30 minutes. 

*Stir hot pasta, soup, squash, milk and 2/3 cup French Fried Onions into remaining mustard sauce.  Spoon pasta mixture into baking dish, placing it under and around chicken.  Bake uncovered for another 15 to 20 minutes or until chicken is done. 

*Top pasta mixture with tomato wedges, and top chicken with remaining 2/3 cup French Fried Onions.  Bake uncovered for 3 minutes or until onions are golden brown.                                          (Makes 4 to 6 servings)__