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Soup-erb Chicken Casserole

Soup-erb Chicken Casserole

This savory casserole features chicken, pasta and vegetables cloaked in a creamy sauce made with Campbell's® Condensed Cream of Broccoli Soup and mozzarella cheese, and then crowned with a crunchy topping of Pepperidge Farm® Herb Seasoned Stuffing and Parmesan cheese and baked until hot and bubbly.

Campbell's Kitchen DECEMBER 2008

  • Yield: 8 servings


  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
  • 1 cup milk
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 2 cups hot cooked elbow pasta
  • 2 cups cubed cooked chicken or turkey
  • 1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
  • 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter or margarine


PREHEAT oven to 400°F.

MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots.

BAKE 20 min. Stir.

MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 min. or until hot.

TIP: Serve with Caesar salad. For dessert serve your favorite Pepperidge Farm® layer cake.


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Soup-erb Chicken Casserole Recipe