2 lbs. chicken parts (breasts, thighs and legs)
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 pkg. (16 oz.) frozen unseasoned or garlic-seasoned pasta and vegetable combination
1 can (2.8 oz.) Durkee French Fried Onions
1 med. tomato, cut into wedges

Microwave:

1. Arrange chicken in 12x8 inch 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.

2. 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.

3. Top with tomato wedges and remaining onions. Microwave, uncovered, on HIGH 1 minute. Makes 4 servings.

Conventional:

1. Arrange chicken in 12x8 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 F. for 30 minutes.

2. 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.

3. Top with tomato wedges and remaining onions. Bake 3 minutes.