Dijon Chicken, Broccoli and Pasta Casserole Recipe

"This is a delicious and easy casserole to put together. Simply dice the chicken and a onion; and, the rest is all pantry items. Yes, this is a Campbells soup recipe - but, it just works; and, nothing I else tried works as well. It is also a 'classic' Betty Crocker recipe; so, it has been around for years. I even use frozen broccoli to make this dish even easier. It's just a good 'comfort food' dish - nothing fancy, but delicious. I have added a few of my touches; but, the basic recipe is the same."

Step by Step Method

Step 1

Broccoli ... I use frozen broccoli florettes to make this quick and easy. If using fresh broccoli - cut in to small florettes; then, add the florettes to the pasta the last 2 minutes of cooking. Then, drain the pasta like normal. The broccoli will be lightly cooked or blanched.

Step 2

Pasta ... Cook the pasta according to package directions in plenty of salted water, until al dente. JUST a minute under the package directions; as it will continue to cook in the oven. Drain, and set to the side.

Step 3

Casserole ... In a large bowl, add the soup (TIP: add the broth to the empty can of soup and mix to get all the soup out of the can), broth, mustard, onion, chicken, and peppers. Mix everything to combine. Then, add the pasta and broccoli. Toss everything until it is all incorporated.

Step 4

Bake ... Pour the casserole mix into a 2 1/2 qt casserole, or a 13x9" pan, sprayed with a non-stick spray. Top with the cheese, mixed with the crushed crackers; and, bake in a 375 degree oven for 30 minutes, on the middle shelf, until golden brown and bubbly.

Step 5

NOTE: I usually add the crackers to a ziploc bag; then, use a rolling pan to crush. Add the cheese and toss to combine. NO clean up, and easy. ** Also - those paper bags for kids lunches; they also work great, so keep them around.