Super Chicken Casserole
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Super Chicken Casserole

  • Prep: 15 minutes
  • Serves: 8

Ingredients & Directions

  • 4 ounces (about 1 cup) uncooked elbow macaroni
  • 1 cup dry Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 1 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 1/4 teaspoon garlic powder
  • 2 cups cubed cooked chicken or turkey
  • 10 ounces frozen peas and carrots, thawed (about 2 cups)

Cook and drain the macaroni according to the package directions.  While the macaroni is cooking, heat the oven to 400°F.  Stir the stuffing, Parmesan cheese and butter in a medium bowl.

Stir the soup, milk, Cheddar cheese and garlic powder in an 11x8x2-inch baking dish.  Stir in the cooked macaroni, chicken and peas and carrots.  Season the mixture with salt and pepper.

Bake for 20 minutes or until hot.  Stir the chicken mixture.  Sprinkle with the stuffing mixture.

Bake for 10 minutes or until the stuffing mixture is golden brown.


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

Ingredient Note: You can substitute panko (Japanese breadcrumbs) for the stuffing, if you like.