Chicken Pasta and Vegetable Casserole
Chicken Pasta and Vegetable Casserole
INGREDIENTS
- 1 (10.75 ounce) can Campbell's® 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® Herb Seasoned Stuffing
- 2 tablespoons butter or margarine
DIRECTIONS
- Mix soup, water, vegetable pasta blend and chicken in 2-quart shallow baking dish. Mix stuffing and butter. Sprinkle on top.
- Bake at 400 degrees F for 35 minutes or until hot.
FOOTNOTE
-
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.
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