Quickie Chicken Casserole (W/Elbow Pasta & Pf Stuffing Top)

Ingredients

• 1 (10 3/4 ounce) can cream of broccoli soup, Campbells
• 1 cup milk
• 1 cup mozzarella cheese, shredded
• 1 (10 ounce) package frozen peas and carrots
• 2 cups chicken breasts (cooked & cubed into bite size pieces)
• 3 cups elbow macaroni, cooked (measured 3 cups after cooking)
• 1/4 cup Italian seasoned breadcrumbs
• 2 teaspoons garlic powder
• 1/4 teaspoon black pepper
• 1 dash salt
• butter-flavored cooking spray

Topping

• 3/4 cup Pepperidge Farm stuffing
• 1/3 cup Italian seasoned breadcrumbs (this is in addition to the breadcrumbs used in filling)
• 1/3 cup parmesan cheese, grated
• 6 tablespoons butter, melted

Directions

1. 1

   Preheat oven 400 degrees and spray a 3 Qt casserole dish with butter flavor cooking spray.

2. 2

   In large bowl combine soup, milk, mozzarella, garlic powder, & pepper. Stir in chicken, bread crumbs and peas & carrots. Slowly stir in elbow pasta.

3. 3

   Transfer to casserole dish and bake for 20 minute.

4. 4

   Prepare topping by combining all ingredients in bowl.

5. 5

   After casserole has cooked for 20 minutes, remove from oven & spread topping evenly over entire casserole.

6. 6

   Bake an additional 5 minute.