2 lbs. chicken parts
1 can cream of chicken soup
3 tbsp. dijon mustard
1/2 tsp. dried oregano
1/4 tsp. pepper
1/2 c. milk
1 (16 oz.) pkg. frozen pasta and vegetable combination
1 can French fried onions
1 med. tomato, cut into wedges

Arrange chicken in 12 x 8 inch baking dish. In medium bowl, stir soup, mustard, oregano, pepper, and milk until smooth. Spoon 1 cup soup mixture over chicken. Bake at 375 degrees for 30 minutes. In large bowl, combine pasta and vegetables, 1/2 can onions, and remaining soup mixture. Spoon pasta mixture under and around chicken pieces in baking dish. Bake 20 minutes or until chicken is fork tender and sauce is bubbling. Top with tomato wedges and remaining onions. Bake 3 minutes.