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Soup-erb Chicken Casserole
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Broccoli Soup or Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup
- 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 (10 ounce) package 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
Directions:View on All Recipes
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