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Ingredients

• 3 cups uncooked bow-tie (farfalle) pasta (6 oz)
• 2 cups Green Giant® Valley Fresh Steamersâ„¢ frozen broccoli cuts
• 2 cups cubed cooked chicken
• 1/3 cup diced roasted red bell peppers (from 7-oz jar)
• 1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
• 1/3 cup Progresso® chicken broth (from 32-oz carton)
• 3 tablespoons Dijon mustard
• 1 tablespoon finely chopped onion
• 1/2 cup shredded Parmesan cheese

Description

Leftover Rotisserie Chicken? Here's A Delicious Way To Use It.

Betty Crocker