Soup-erb Chicken Casserole

Oh, the smiles you'll be rewarded with when you serve dinner tonight!

TASTY TUESDAY PRESENTS:

Soup-erb Chicken Casserole
from Campbell's Kitchen

Prep Time: 15 min. - Bake Time: 25 min.

1 can (10 3/4 oz.) Campbell's(R) Cream of Broccoli Soup OR 98% Fat
Free Cream of Broccoli Soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
2 cups hot cooked elbow pasta
2 cups cubed cooked chicken OR turkey
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
1/2 cup Pepperidge Farm(R) Herb Seasoned Stuffing, crushed
2 tbsp. grated Parmesan cheese
2 tbsp. butter OR margarine, melted

Directions:
PREHEAT oven to 400°F.
MIX soup, milk, mozzarella cheese, garlic powder and pepper in 2-qt.
baking dish. Stir in pasta, chicken and peas and carrots.
BAKE 20 min. Stir.
MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 min.
or until hot. Serves 8.
Serve with Caesar salad. For dessert serve your favorite Pepperidge
Farm(R) layer cake.

Kitchen Clip:
Diced chicken or turkey from the deli can save time. Plan ahead tip:
You can assemble this savory casserole and keep this in the
refrigerator overnight.
Received on Tue Feb 1 06:12:13 2005