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Salads - Soups - Sidedishes
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None
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| Servings |
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6
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| Preptime |
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40 min
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Ingredients |
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1/2 cup Pepperidge Farm Herb Seasoned Stuffing, crushed
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2 tablespoons grated parmesan cheese
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2 tablespoons butter, melted
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1 can (10 3/4 ounces) Campbell's Condensed Cream of Broccoli Soup
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1 cup milk
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1/2 cup shredded mozzarella cheese
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1/4 teaspoon garlic powder
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1/8 teaspoon ground black pepper
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1 cup elbow pasta, cooked and drained
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2 cups cubed cooked chicken or turkey
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1 package (10 ounces) frozen peas and carrots, cooked and drained
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Instructions |
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Heat the oven to 400°F. Stir the stuffing, Parmesan cheese and butter in a medium bowl.
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Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish. Stir in the pasta, chicken and peas and carrots.
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Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the stuffing mixture.
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Bake for 5 minutes or until the stuffing mixture is golden brown.
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| Serving
Suggestions |
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252 Calories, 2g Fiber, 18g Protein
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Originally Submitted
5/13/2010
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0 Out of 5 from
0 reviews
You can add this Super Chicken Casserole recipe to your own private DesktopCookbook.
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