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

This is just a quickie chicken casserole dish that we really enjoy. I know there are many chicken casserole recipes out there. They are all pretty good. This one is made with a Pepperidge Farm Stuffing, bread crumbs, & grated cheese topping. If you like a creamy version of a casserole, stir in 4 oz. sour cream & 4 oz. softened cream cheese before cooking. ** Also, I quickly cube chicken breasts & cook with some olive oil & a full tablespoon of refrigerated chopped garlic in saute' pan then drain off the fluid & add it in.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 (10 3/4ounce) 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. Preheat oven 400 degrees and spray a 3 Qt casserole dish with butter flavor cooking spray.
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. Transfer to casserole dish and bake for 20 minute.
4. Prepare topping by combining all ingredients in bowl.
5. After casserole has cooked for 20 minutes, remove from oven & spread topping evenly over entire casserole.
6. Bake an additional 5 minute.