Soup-erb Chicken Casserole

This tempting combination of every day ingredients makes a fabulously
delicious dish!

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
(Regular or 98% Fat Free)
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 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:
For this recipe you can use leftover chicken, rotisserie chicken or
Swanson(R) Premium Chunk Chicken.
Received on Mon Mar 31 12:55:40 2008