This is for Monday December 3rd...

I had the page in the book marked for a different chicken dish, however while I was a meeting my husband did the grocery list for me and we ended up with
Chicken Dijon Casserole so glad he chose this one, it really hit the spot for a Monday.

3 cups of cook pasta, farfalle (bow tie), elbow, or small rigatoni
2 cups cooked cube chicken-season with salt and pepper and brown on all sides
1/3 cup chopped roasted red pepper ( in jar) or fresh and roasted in the grill
2 cups seasoned frozen broccoli (16oz) bag
1 cup of snow peas
1 can cream of mushroom soup
1/3 cup of chicken broth
3 Tbsp of Dijon mustard
1/2 chopped medium white onion ( you can use less)
1-1 1/2 cups of shredded mexi blend cheese
1/2 cup of grated parmesan cheese
You can add sliced mushrooms if you like....I like

Heat oven to 375 degrees. Grease 3 quart casserole
Mix pasta, chicken, bell pepper and broccoli. Separately mix soup, broth, mustard and onion, now add to chicken, pasta, bell pepper and broccoli mixture. Pour 1/2 of the combined mixture into the greased dish and add the cheese then top with other 1/2 and sprinkle parmesan on top. Cover and bake 30 minutes.

Now dish this cheesy dish up, see the red (peppers) and green (broccoli). It is Christmas in a dish.

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