Chicken, pasta and vegetables are cloaked in a creamy broccoli-cheese sauce and crowned with a crunchy topping of herbed stuffing and Parmesan.

How To Make Soup-erb Chicken Casserole

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  • 1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Broccoli Soup or Campbell’s(r) 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(r) Herb Seasoned Stuffing, crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter or margarine


Preheat oven to 400 degrees F.

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

Bake 20 minutes. Stir.

Mix stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 minutes or until hot.