Chicken, Pasta & Vegetable Casserole
Try this tasty, quick-cooking casserole featuring chicken, colorful vegetables and a special ingredient - stuffing - that adds great texture and flavor.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup water
1 bag (about 16 ounces) frozen vegetable blend with pasta (broccoli, carrots)
2 cups cubed boneless, skinless chicken breasts, cooked
1 cup Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons butter, melted
0.75 cup water
1 bag (about 16 ounces) frozen vegetable blend with pasta (broccoli, carrots)
2 cups cubed boneless, skinless chicken breasts, cooked
1 cup Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons butter, melted
Instructions
Stir the soup, water, vegetable pasta blend and chicken in a 2-quart shallow baking dish. Stir the stuffing and butter in a small bowl. Sprinkle over the chicken mixture.
Bake at 400°F. for 35 minutes or until the chicken mixture is hot.
Bake at 400°F. for 35 minutes or until the chicken mixture is hot.
Chicken, Pasta & Vegetable Casserole
Try this tasty, quick-cooking casserole featuring chicken, colorful vegetables and a special ingredient - stuffing - that adds great texture and flavor.
Directions
Print
Stir the soup, water, vegetable pasta blend and chicken in a 2-quart shallow baking dish. Stir the stuffing and butter in a small bowl. Sprinkle over the chicken mixture.Bake at 400°F. for 35 minutes or until the chicken mixture is hot.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.75 cup water1 bag (about 16 ounces) frozen vegetable blend with pasta (broccoli, carrots)2 cups cubed boneless, skinless chicken breasts, cooked1 cup Pepperidge Farm® Herb Seasoned Stuffing2 tablespoons butter, melted
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