Soup-Erb Chicken Casserole

• 1 (10 3/4 ounce) can campbell's condensed cream of broccoli soup or (10 3/4 ounce) can 98% fat free cream of broccoli soup
• 1 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 cups hot cooked elbow macaroni
• 2 cups cubed cooked chicken
• 1 (10 ounce) package frozen peas and carrots, cooked and drained
• 1/2 cup pepperidge farm herb seasoned stuffing mix, crushed
• 2 tablespoons grated parmesan cheese
• 2 tablespoons butter or 2 tablespoons margarine, melted

1. Directions:
2. PREHEAT oven to 400u0b0F
3. MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots.
4. BAKE 20 minute Stir.
5. MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 minute or until hot. Serves 8.

campbells condensed cream, milk, mozzarella cheese, garlic, ground black pepper, macaroni, chicken, carrots, stuffing mix, parmesan cheese, butter

Taken from www.food.com/recipe/soup-erb-chicken-casserole-155315 (may not work)