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Ingredients
1 Can cream of broccoli soup
1 Cup milk
1/2 Cup mozzarella cheese, shredded
1/4 Teaspoon garlic powder
1/8 Teaspoon ground black pepper
2 Cups elbow macaroni, cooked & kept warm
2 Cups chicken, cooked & cubed
1 (10 oz) Package frozen peas and carrots, cooked & drained
1/2 Cup herb seasoned stuffing, crushed
2 Tablespoons Parmesan cheese, grated
2 Tablespoons butter, melted
Instructions
Preheat oven to 400�F.
Mix soup, milk, mozzarella cheese, garlic powder and black pepper in a 2 quart baking dish. Stir in pasta, chicken, peas & carrots and bake for 20 minutes.
Mix crushed stuffing, Parmesan cheese and butter. Sprinkle on top of casserole and bake an additional 10 minutes or until heated through.