"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Soup-erb Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 3/4 oz. Campbell's Condensed Cream of Broccoli soup
1 c. milk
1/2 c. shredded mozzarella cheese
1/4 t. garlic powder
1/8 t. ground black pepper
2 c. hot cooked elbow pasta
2 c. cubed cooked chicken or turkey
10 oz. pkg. frozen peas and carrots, cooked and drained
1/2 c. Pepperidge Farm Herb Seasoned Stuffing, crushed
2 T. grated Parmesan cheese
2 T. butter, melted

Directions:
Directions:
Preheat oven to 400. Mix soup, milk, mozzarella, 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 and butter. Sprinkle on top. Bake 5 minutes or until hot.

 

 

 

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