2 lb. chicken breasts
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 unseasoned or garlic-seasoned pasta/vegetable combination
1 (2.8 oz.) can Durkee French fried onions
1 med. tomato, wedges

Arrange chicken in 12x8 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. To with tomato wedges and remaining onions. Bake 3 minutes.

Arrange chicken in 12x8 microwave-safe dish, placing thicker portions toward edges of dish. In medium bowl, stir soup, mustard, oregano, pepper and milk until smooth. Spoon 1 cup soup mixture over chicken. Cover, microwave on HIGH 15 minutes, rearranging chicken pieces once during cooking.

In large bowl, combine pasta and vegetables, 1/2 can onions and remaining soup mixture; spoon under and around chicken pieces in baking dish. Cover; microwave on HIGH 10 minutes or until chicken is no longer pink in center, stirring pasta mixture and rotating dish once during cooking. Top with tomato wedges and remaining onions. Microwave, uncovered, on HIGH 1 minute. Makes 4 servings.