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.
No comments:
Post a Comment