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Soup-erb Chicken Casserole Recipe

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This recipe for Soup-erb Chicken Casserole is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º. 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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