1 cut-up chicken, skinned if desired (3lbs.)
1/3 cup FRENCH'S® Honey Dijon Mustard
1/3 cup Italian salad dressing
1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup
4 cups hot cooked rotini pasta (8 ounces uncooked)
1 1/3 cups FRENCH'S® Crispy Fried Onions
1 cup diced tomatoes
1 cup diced zucchini
2 Tbsp. minced parsley or basil leaves (optional)
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.
COMBINE soup, 1/2 cup water and remaining mustard mixture. Toss pasta with sauce, 2/3 cup Crispy Fried Onions, vegetables and parsley. Spoon mixture around chicken.
BAKE, uncovered, 15 minutes until chicken is no longer pink in center. Sprinkle with remaining 2/3 cup Onions. Bake 1 minute or until Onions are golden.