Soup-erb Chicken Casserole

Source: Campbell’s Kitchen

Yield: 8 servings


  • Pepperidge Farm Herb Seasoned Stuffing, crushed: 1/2 Cups
  • Frozen peas and carrots, cooked and drained: 10 Ounces
  • Cubed cooked chicken OR turkey: 2 Cups
  • Hot cooked elbow pasta: 2 Cups
  • Ground black pepper: 1/8 Teaspoons
  • Garlic powder: 1/4 Teaspoons
  • Shredded mozzarella cheese: 1/2 Cups
  • Milk: 1 Cups
  • Can Campbell’s Cream of Broccoli Soup OR 98% Fat Free Cream of Broccoli Soup: 1 Each
  • Grated Parmesan cheese: 2 Tablespoons
  • Butter OR margarine, melted: 2 Tablespoons
  • =Instructions=

Preheat oven to 400ºF.
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.