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Chicken Pasta & Vegetable Casserole

Makes: 4 servings
Prep 10 mins Cook 35 mins
Chicken Pasta & Vegetable Casserole
  • 1 10 3/4 ounce can  Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
  • 3/4  cup  water
  • 1 16  ounce bag  frozen vegetable pasta blend
  • 2  cups  cubed cooked chicken
  • 1  cup  Pepperidge Farm® Herb Seasoned Stuffing
  • 2  tablespoons  butter OR margarine, melted

1. MIX soup, water, vegetable pasta blend and chicken in 2-qt. shallow baking dish. Mix stuffing and butter. Sprinkle on top.

2. BAKE at 400 degrees F. for 35 min. or until hot.

From the Test KitchenRecipe Tips:
  • For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.

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