Soup-erb Chicken Casserole
Chicken is cooked in a skillet with seasoning and set aside. Then a mixture of canned soups, cheese, milk and seasoning is cooked in the same skillet. Broccoli is added to the sauce. Cooked pasta and the chicken are placed in a casserole dish with the sauce poured on top. Stuffing mix and butter is mixed together and sprinkled on top. This Soup-erb Chicken Casserole is finished by baking in the oven.
Ingredients
- 1 can (10 ¾ oz) Campbell’s condensed Cream of Broccoli Soup
- 1 cup milk
- ½ cup shredded mozzarella cheese
- ¼ tsp garlic powder
- ⅛ tsp ground black pepper
- 2 cups cubed cooked chicken or turkey
- 10 oz package frozen peas and carrots cooked and drained
- 1 cup elbow macaroni cooked and drained
- ½ cup Pepperidge Farm Herb Seasoned stuffing crushed
- 2 tbsp grated Parmesan cheese
- 2 tbsp butter melted
Instructions
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Heat oven to 400F.
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Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in an 11x8 inch shallow baking dish. Stir in the chicken, peas and carrots and macaroni.
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Bake for 20 minutes. Stir.
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Mix the stuffing, Parmesan cheese and butter in a small bowl. Sprinkle over the chicken mixture. Bake for 5 minutes more or until hot.
Recipe Notes
I wanted this to be more saucy, so I added a can of cream of potato soup. You can also use a second can of cream of broccoli or a can of cream of chicken soup. Frozen broccoli can be used instead of the frozen peas and carrots. Also you can use any short pasta you prefer such as penne. Cook the chicken in a skillet with some seasoning, then remove the chicken to a plate. The soups, milk, mozzarella cheese, garlic powder and black pepper can be added to the skillet you cooked the chicken in and stir to scrap up any cooked chicken pieces and seasoning left in the bottom of the skillet. Then I transfer the sauce mixture to the baking dish and continue with the recipe.