3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
2 cups cubed cooked chicken
1/3 cup diced roasted red bell peppers (from 7-ounce jar)
2 cups frozen broccoli cuts (from 16-ounce bag)
1 (10 3/4-ounce) can condensed cream of chicken soup
OR
1 (10 3/4-ounce) can cream of mushroom soup
1/3 cup chicken broth
3 tablespoons Dijon mustard
1 tablespoon finely chopped onion
1/2 cup shredded Parmesan cheese

Recipe Directions
Heat oven to 375º. Grease 2 1/2-quart casserole. Cook and drain pasta as directed on package.

Mix pasta, chicken, bell peppers and broccoli in casserole. Mix soup, broth, mustard and onion; stir into pasta mixture. Sprinkle with cheese.