(3- to 4-pound) chicken, cut up and skinned, if desired
1/3
cup French's® Honey Dijon Mustard
1/3
cup Italian salad dressing
1
can (10-3/4 ounces) condensed cream of chicken soup
4
cups hot cooked rotini pasta (8 ounces uncooked)
1-1/3
cups French's® French Fried Onions, divided
1
cup diced tomatoes
1
cup diced zucchini
2
tablespoons minced parsley or basil leaves (optional)
Prep Time
15 minutes
Cook Time
about 1 hour
1. Preheat oven to 400°F. Place chicken in shallow roasting pan. Mix mustard and dressing. Spoon half of mixture over chicken. Bake, uncovered, 40 minutes.
2. Combine soup, 1/2 cup water and remaining mustard mixture. Toss pasta with sauce, 2/3 cup French Fried Onions, tomatoes, zucchini and parsley. Spoon mixture around chicken.
3. Bake, uncovered, 15 minutes or until chicken is no longer pink in center. Sprinkle with remaining 2/3 cup onions. Bake 1 minute or until onions are golden.
Click here for printable version
