Chicken Pasta and Vegetable Casserole

Chicken Pasta and Vegetable Casserole

Serves 4 1 (10.75 ounce) can Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 3/4 cup water 1 (16 ounce) bag frozen vegetable pasta blend 2 cups cubed cooked chicken 1 cup Pepperidge FarmŪ Herb Seasoned Stuffing 2 tablespoons butter or margarine

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    Default Chicken Pasta and Vegetable Casserole

    Serves 4

    1 (10.75 ounce) can Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    3/4 cup water
    1 (16 ounce) bag frozen vegetable pasta blend
    2 cups cubed cooked chicken
    1 cup Pepperidge FarmŪ Herb Seasoned Stuffing
    2 tablespoons butter or margarine


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

    Bake at 400 degrees F for 35 minutes or until hot.

    FOOTNOTE
    Tip: 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 minutes or until chicken is no longer pink.

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