Campbell's Kitchen Home > Recipes > Chicken Pasta & Vegetable Casserole

Chicken Pasta & Vegetable Casserole

Try this tasty, quick-cooking casserole featuring chicken, colorful vegetables and a special ingredient - stuffing - that adds great texture and flavor. 

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1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

3/4 cup water

1 bag (about 16 oz.) frozen vegetable pasta blend

2 cups cubed cooked chicken

1 cup Pepperidge Farm® Herb Seasoned Stuffing

2 tablespoons butter or margarine, melted

  • MIX soup, water, vegetable pasta blend and chicken in 2-qt. shallow baking dish. Mix stuffing and butter. Sprinkle on top.
  • BAKE at 400°F. for 35 min. or until hot.

RECIPE TIPS

  • 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 min. or until chicken is no longer pink.

Ratings & Reviews

(6) Average rating from 6 members

  • Submitted by: edward m.

    Date: 02/23/2009

    I added broccoli and carrots. At the end I added cheese to the top. It was great.

  • Submitted by: Suzanne F.

    Date: 05/08/2008

    I did not have the seasoned stuffing so mine was a little different but it was still very good!

  • Submitted by: Elizabeth H.

    Date: 12/09/2005

    I doubled this for a crowd, used a little more herbs and a touch of garlic on top of the stuffing. It was great!

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Nutritional Information

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At a Glance

Source: Campbell's Kitchen

Cook: 35 minutes

Prep: 10 minutes

Makes: 4 servings


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