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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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:
1/2 cup pepperidge farm® herb seasoned stuffing, crushed |
2 tablespoons grated parmesan cheese |
2 tablespoons butter, melted |
1 (10.75 ounce) can campbell's® condensed cream of broccoli soup or campbell's® condensed 98% fat free cream of broccoli soup |
1 cup milk |
1/2 cup shredded mozzarella cheese |
1/4 teaspoon garlic powder |
1/8 teaspoon ground black pepper |
1 cup elbow pasta, cooked and drained |
2 cups cubed cooked chicken |
1 (10 ounce) package frozen peas and carrots, cooked and drained |
Directions:
1. Heat the oven to 400 degrees F. Stir the stuffing, Parmesan cheese and butter in a medium bowl.
2. 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.
3. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the stuffing mixture.
4. Bake for 5 minutes or until the stuffing mixture is golden brown.
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