Wednesday, November 29, 2006

Dear Jerry,

This easy-going supper ensures that in a short time, you'll have a savory and satisfying dish that will fill them with warmth and appreciation.

Soup-erb Chicken Casserole
from Campbell's Kitchen

Prep Time: 15 min. - Bake Time: 25 min.

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup OR 98% Fat Free Cream of Broccoli Soup

1 cup milk

1/2 cup shredded mozzarella cheese

1/4 tsp. garlic powder

1/8 tsp. 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 tbsp. grated Parmesan cheese

2 tbsp. butter OR margarine, melted

Directions:

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. Serves 8.

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

		This dish can be prepared ahead, cooled, and refrigerated. Take out of the fridge and bake when you're ready.
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		Ask your child what he wants for dinner only if he's buying. ~ Fran Lebowitz

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701