Recipe Thursday

Soup-erb Chicken Casserole
1 can (10 ¾ oz.) condensed cream of broccoli soup
1 cup milk
½ cup shredded mozzarella cheese
¼ tsp. garlic powder
1/8 tsp. pepper
2 cups hot cooked elbow pasta
2 cups cubed cooked chicken
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
½ cup stuffing, crushed
2 tbsp. parmesan cheese
2 tbsp. butter, melted

Preheat oven to 400◦. Mix soup, milk, mozzarella cheese, garlic powder and pepper in 2-qt. baking dish. Stir in pasta, chicken, peas and carrots. Bake 20 minutes. Stir. Mix stuffing, parmesan cheese and butter. Sprinkle on top. Bake 5 minutes.