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Soup-erb Chicken Casserole

By: Campbell's Kitchen

"Chicken, pasta and vegetables are cloaked in a creamy broccoli-cheese sauce and crowned with a crunchy topping of herbed stuffing and Parmesan."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

Preheat oven to 400 degrees F.
Mix soup, milk, mozzarella cheese, garlic powder and black pepper in 2-quart baking dish. Stir in pasta, chicken and peas and carrots.
Bake 20 minutes. Stir.
Mix stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 minutes or until hot.