Primavera Ravioli Bake

1 bag (25 oz) frozen Italian sausage-filled ravioli
1 bag (14 oz) frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 tsp Italian seasoning
1 cup Parmesan croutons, crushed

Heat over to 350 degrees. Spray 13x9 (3-quart) glass baking dish with cooking spray.
Spread frozen ravioli in baking dish.
Top with remaining ingredients except croutons; mix slightly to coat ravioli.
Cover baking dish with foil.

Bake 50 minutes; stir.
Sprinkly with croutons.
Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

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.

Cheesy Tater-topped Chicken Casserole

1 bag (24 oz) frozen broccoli, carrots, cauliflower and cheesed flavored sauce (Green Giant)
2 cups diced chicken
4 medium green onions, chopped (1/4 cup)
4 cups frozen potato nuggets (from 2 lb bag)
1/2 cup finely shredded Cheddar cheese

Heat oven to 375 degrees.
In ungreased 11x7 inch (2-quart) glass baking dish, place broccoli, carrots, cauliflower and cheese sauce.
Microwave uncovered on high 3 to 5 minutes, stirring once, until thawed.
Stir well until cheese sauce is melted.

Stir chicken and 3 T. of the onions into vegetable-cheese mixture.
Top with frozen potato nuggets.

Bake uncovered 40 to 45 minutes or until bubbly around edges and potato nuggets are golden brown.
Sprinkle with cheese and remaining 1 T. onion.
Bake 5 to 10 minutes longer or until cheese is melted.