Campbell's "soup-erb" Chicken Casserole

Not great, not bad either. This is what I brought over to Brittney. I'd never made it before. Emma hated it, Katie loved it, Richard and I were on the fence. We all agreed though it grows on you.

Either way. Its easy, cheap, and edible.


Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)

1 cup milk

1/2 cup shredded mozzarella cheese

1/4 tsp. garlic powder

1/8 tsp. ground black pepper

2 cups hot cooked elbow pasta

2 cups cubed cooked chicken OR turkey

1 pkg. (10 oz.) frozen peas and carrots, cooked and drained

1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed

2 tbsp. grated Parmesan cheese

2 tbsp. butter OR margarine, melted

Directions:
PREHEAT oven to 400°F.

MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots.

BAKE 20 min. Stir.

MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 min. or until hot.

Serves 8.

TIP: Serve with Caesar salad. For dessert serve your favorite Pepperidge Farm® layer cake.