Cooking Directions

• Heat the oven to 400°F.  Stir the stuffing, Parmesan cheese and butter in a medium bowl.
• Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish.  Stir in the pasta, chicken and peas and carrots.
• Bake for 20 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Sprinkle with the stuffing mixture.
• Bake for 5 minutes or until the stuffing mixture is golden brown.

Ingredients

• 0.5 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
• 1 cup milk
• 0.5 cup shredded mozzarella cheese
• 0.25 teaspoon garlic powder
• 0.125 teaspoon ground black pepper
• 4 ounces (about 1 cup) cooked elbow macaroni, drained
• 2 cups cubed boneless, skinless chicken breasts, cooked or turkey
• 1 package (10 ounces) frozen peas and carrots, cooked and drained