Monday, February 6, 2012

Chicken, Pasta & Vegetable Casserole

Chicken, Pasta & Vegetable Casserole




1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3/4 cup water
1 bag (about 16 ounces) frozen vegetable pasta blend
2 cups cubed cooked chicken
1 cup Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons butter, melted
  • 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.

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