A special thanks to one of our
FamilyCorner.com community members for this recipe. Thanks "melly"!1 can (10 3/4 oz.) Campbell’s® Cream of Broccoli Soup OR 98% Fat Free Cream of Broccoli Soup
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 | | Preheat oven to 400°F. Mix soup, milk, mozzarella cheese, garlic powder and 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. I do not use the peas, the family does not like peas. We use broccoli instead. |
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