Soup-erb Chicken Casserole

Soup-erb Chicken Casserole

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Chicken, pasta and vegetables are cloaked in a creamy broccoli-cheese sauce and crowned with a crunchy topping of herbed stuffing and Parmesan.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 400 degrees F.
  2. Mix soup, milk, mozzarella cheese, garlic powder and black pepper in 2-quart baking dish. Stir in pasta, chicken and peas and carrots.
  3. Bake 20 minutes. Stir.
  4. Mix stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 minutes or until hot.

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Reviews (7)

Rate This Recipe
POLARBEE
5

POLARBEE

This was a nice, warm, filling meal but nothing out of the ordinary. The topping was really yummy though.

Amy
3

Amy

It was a good way to use up left-over chicken. I agree that there were way too many dished involved- I had a whole sinkful by the time I was finished. I did substitute some whole wheat pasta and added way more vegetables to make it a little healthier. I think the amount of stuffing listed in the recipe was perfect- I doubled it because of the reviews and suggestions made, but I thought there was too much stuffing that way. Overall- a great and relatively cheap way to make a huge and filling meal.

Wiley
3

Wiley

This was a hit! I followed the directions exactly, except that I used two cups of stuffing mix for the topping and substitued a broccoli/caulifower mix instead of the carrots and peas. Very good, and filling. I just wish I didn't have to dirty a pot, a pan, and a casserole dish to make it. There was a lot of clean-up for a two-quart dish.

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