Chicken, Broccoli and Pasta Bake

300g pasta
425g can cream of mushroom soup
2 eggs
¾ C whole-egg mayonnaise
1 T Dijon mustard
1 2/3 C grated cheese
600g chicken breast, thinly sliced
400g frozen broccoli pieces, thawed
½ C breadcrumbs
Preheat oven 180°C. Cook pasta, drain, return to pan. In bowl combine soup, eggs, mayonnaise, mustard, half cheese. Heat fry pan and cook chicken. Season and set aside to cool. Add chicken, broccoli and soup mixture to pasta pan and mix well. Transfer to 3L oven dish, sprinkle with combined breadcrumbs and remaining cheese. Bake 20 mins.