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Chicken Pasta and Vegetable Casserole
Recipe by:
Campbell's Kitchen
For this one dish meal, creamy chicken and vegetable casserole gets big flavor and texture from a topping of crunchy herb stuffing.
Ready in 45 mins
Ingredients
Serves: 4
- 1 (10.75 ounce) can Campbell's(R) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 3/4 cup water
- 1 (16 ounce) bag frozen vegetable pasta blend
- 2 cups cubed cooked chicken
- 1 cup Pepperidge Farm(R) Herb Seasoned Stuffing
- 2 tablespoons butter or margarine
Preparation method
Prep: 10 mins | Cook: 35 mins1.
Mix soup, water, vegetable pasta blend and chicken in 2-quart shallow baking dish. Mix stuffing and butter. Sprinkle on top.
2.
Bake at 400 degrees F for 35 minutes or until hot.
Tip: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
Provided by: Campbell's Kitchen
Last updated:
Apr 11 2013
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