Stir the soup, water, oregano, black pepper, spinach, chicken and pasta in a 2-quart shallow baking dish. Cover the baking dish.Bake at 375°F. for 30 minutes or until the chicken mixture is hot and bubbling. Sprinkle with the cheese.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup water0.5 teaspoon dried oregano leaves, crushed0.25 teaspoon ground black pepper1 package (10 ounces) frozen spinach, thawed and well-drained2 cups cubed boneless, skinless chicken breasts, cooked0.667 cup orzo pasta, cooked and drained0.5 cup shredded Italian cheese blend
When honey mustard, beer and our creamy mu...
This satisfying salad makes a tasty lunch ...
This isn't your regular chicken and rice d...
A touch of Dijon-style mustard gives great...