Soup-erb Chicken Casserole

This easy-going supper ensures that in a short time, you'll have a
savory and satisfying dish that will fill them with warmth and appreciation.

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) Condensed 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® Herb Seasoned Stuffing, crushed
2 tbsp. grated Parmesan cheese
2 tbsp. butter OR margarine, melted

Directions:
 PREHEAT oven to 400 degreesF.
 MIX soup, milk, mozzarella cheese, garlic powder and black 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.
 TIP: Serve with Caesar salad. For dessert serve your favorite
Pepperidge Farm(R) layer cake.

Kitchen Clip:
This dish can be prepared ahead, cooled, and refrigerated. Take out of
the fridge and bake when you're ready.
Received on Wed Nov 29 17:08:40 2006