Mustard Chicken and Vegetables

By lucy1955

Ingredients

• 2 cups (8oz) fusilli or rotini,cooked in unsalted water and drained
• 1/4 cup Dijon-styli or prepared mustard
• 1/4 cup vegetible oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Durkee leaf Oregano
• 1/4 teaspoon Durkee Ground Black pepper
• 1/4 teaspoon salt
• 2 lbs chicken pieces,fat trimmed
• 1 can (10 3/4 ) condensed cream of chicken soup
• 1/2 cup milk
• 1 cup each zucchinni and yellow squash,cut into 1-inch chunks
• 1 can (2.8) Durkee French Fried Onions
• 1 medium tomato,cut into wedges

Preparation

Step 1

Preheat oven to 375.In large bowl,combine mustard,oil,vinegar and seasoningf,mix well.Toss chicken in musatrd sauce until coated.Reserve remaining mustard sauce.Arrange chicken in 9x13 inch baking dish.Bake uncovered at 375 for 30 minutes.Stir soup,milk,hot pasta squash and 1/2 can Frenh fried onions into remaining mustard sauce.Spoon pasta into baking dish,placing it under and around chicken.Bake uncovered,15 to20 minutes or until chicken is done.Top pasta mixture with tomato wedges and top chicken with remaining onions.Bake uncovered 3 minutes or until onions are golden brown.