Saturday, February 2, 2013

Chicken Casserole

1 package Seasoned Stuffing mix
2 tablespoons parmesan cheese
2 tablespoons butter, melted
1 can cream of broccoli
1 cup milk
1/2 cup shredded mozzarella cheese
1 clove garlic, pressed
black pepper
1 package elbow macaroni, cooked
2 cups cooked chicken (bite size pieces)
1 package frozen peas and carrots

1. Preheat oven to 400
2. Crush stuffing and combine with parmesan cheese and butter, set aside.
3. In a 2 quart baking dish (I use a pampered chef baking stone), combine soup, milk, mozzarella cheese, garlic and black pepper. Add the pasta, chicken, and frozen veggies and stir to coat.
4. Bake for 20 minutes, stir. Sprinkle stuffing mix over top and return to oven.
5. Bake for 5 additional minutes.

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