Baked Chicken Dijon

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

Heat over to 375 degrees.
Spray 2 1/2 quart casserole with cooking spray.
Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking.
Drain pasta and broccoli.

Meanwhile, in casserole, mix chicken and bell peppers.
In small bowl, mix soup, broth, mustard and onion; stir into chicken mixture.
Stir in pasta and broccoli.
Sprinkle with cheese.

Cover and bake about 30 minutes or until hot in center and cheese is melted.