Soup-erb Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Chicken, pasta and vegetables are cloaked in a creamy broccoli-cheese sauce and crowned with a crunchy topping of herbed stuffing and Parmesan. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of broccoli soup or campbell's® condensed 98% fat free cream of broccoli soup |
1 cup milk |
1/2 cup shredded mozzarella cheese |
1/4 teaspoon garlic powder |
1/8 teaspoon ground black pepper |
2 cups hot cooked elbow pasta |
2 cups cubed cooked chicken or turkey |
1 (10 ounce) package frozen peas and carrots, cooked and drained |
1/2 cup pepperidge farm® herb seasoned stuffing, crushed |
2 tablespoons grated parmesan cheese |
2 tablespoons butter or margarine |
Directions:
1. Preheat oven to 400 degrees F.
2. Mix soup, milk, mozzarella cheese, garlic powder and black pepper in 2-quart baking dish. Stir in pasta, chicken and peas and carrots.
3. Bake 20 minutes. Stir.
4. Mix stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 minutes or until hot.
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