2 lbs. chicken breast
1 can Campbell's 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. pasta and vegetable combination, frozen (garlic flavored)
1 can French fried onion
1 med. tomato, cut in wedges

Arrange chicken in 12 x 18 inch baking dish. In medium bowl, stir soup, mustard, oregano, pepper and milk. Spoon 1 cup mixture over chicken. Bake at 350 degrees for 30 minutes. In large bowl combine pasta and vegetable combination, 1/2 can onion rings and remaining soup. Spoon pasta mixture under and around chicken pieces. Bake an additional 20 minute or until chicken is done and sauce is bubbling. Top with tomato wedges and remaining onion rings. Bake 3 minutes.