Super Chicken Casserole
Make it quickly, make it ahead, whatever works for you. This flavorful casserole has protein, starch and vegetables all in one-dish. It's a terrific weeknight dinner that has a tasty surprise ingredient - stuffing.
Ingredients
0.5 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
1 cup milk
0.5 cup shredded mozzarella cheese
0.25 teaspoon garlic powder
0.125 teaspoon ground black pepper
4 ounces (about 1 cup) cooked elbow macaroni, drained
2 cups cubed boneless, skinless chicken breasts, cooked or turkey
1 package (10 ounces) frozen peas and carrots, cooked and drained
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
1 cup milk
0.5 cup shredded mozzarella cheese
0.25 teaspoon garlic powder
0.125 teaspoon ground black pepper
4 ounces (about 1 cup) cooked elbow macaroni, drained
2 cups cubed boneless, skinless chicken breasts, cooked or turkey
1 package (10 ounces) frozen peas and carrots, cooked and drained
Instructions
Heat the oven to 400°F. Stir the stuffing, Parmesan cheese and butter in a medium bowl.
Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish. Stir in the pasta, chicken and peas and carrots.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the stuffing mixture.
Bake for 5 minutes or until the stuffing mixture is golden brown.
Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish. Stir in the pasta, chicken and peas and carrots.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the stuffing mixture.
Bake for 5 minutes or until the stuffing mixture is golden brown.
Super Chicken Casserole
Make it quickly, make it ahead, whatever works for you. This flavorful casserole has protein, starch and vegetables all in one-dish. It's a terrific weeknight dinner that has a tast...
Directions
Print
Heat the oven to 400°F. Stir the stuffing, Parmesan cheese and butter in a medium bowl.Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish. Stir in the pasta, chicken and peas and carrots.Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the stuffing mixture.Bake for 5 minutes or until the stuffing mixture is golden brown.
Ingredients
0.5 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed2 tablespoons grated Parmesan cheese2 tablespoons butter, melted1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup1 cup milk0.5 cup shredded mozzarella cheese0.25 teaspoon garlic powder0.125 teaspoon ground black pepper4 ounces (about 1 cup) cooked elbow macaroni, drained2 cups cubed boneless, skinless chicken breasts, cooked or turkey1 package (10 ounces) frozen peas and carrots, cooked and drained
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