"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Soup-erb Chicken Casserole Recipe

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This recipe for Soup-erb Chicken Casserole, by , is from Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Guzman
Added: Wednesday, April 30, 2008


1 can (10 3/4 oz.) cream of broccoli soup
1 c. milk
1/2 c. shredded mozzarella cheese
1/4 tsp. garlic powder
1/8 tsp. black pepper
2 c. cooked elbow pasta
2 c. cubed cooked chicken
1 pkg. (10 oz.) frozen peas and carrots, cooked
1/2 c. herb seasoned stuffing crushed
2 tbsp. grated Parmesan cheese
2 tbsp. butter, melted

Mix soup, milk, mozzarella cheese, garlic powder, and pepper in a 2 qt. baking dish. Stir in pasta, chicken, and vegetables. Bake 20 minutes at 400. Stir. Mix stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 minutes or until hot.




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