"Hunger is the best sauce in the world."--Cervantes

Soup-erb Chicken Casserole Recipe

  Tried it? Rate this Recipe:


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

Tracey Hart
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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!