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

• 1 (10 3/4 ounce) 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)
• 14 cup Italian seasoned breadcrumbs
• 2 teaspoons garlic powder
• 14 teaspoon black pepper
• 1 dash salt
• butter-flavored cooking spray
• 34 cup Pepperidge Farm stuffing
• 13 cup Italian seasoned breadcrumbs (this is in addition to the breadcrumbs used in filling)
• 13 cup parmesan cheese, grated
• 6 tablespoons butter, melted

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.
3. Stir in chicken, bread crumbs and peas & carrots.
4. Slowly stir in elbow pasta.
5. Transfer to casserole dish and bake for 20 minute.
6. Prepare topping by combining all ingredients in bowl.
7. After casserole has cooked for 20 minutes, remove from oven & spread topping evenly over entire casserole.
8. Bake an additional 5 minute.

cream of broccoli soup, milk, mozzarella cheese, carrots, chicken breasts, elbow macaroni, italian seasoned breadcrumbs, garlic, black pepper, salt, butter, stuffing, italian seasoned breadcrumbs, parmesan cheese, butter

Taken from www.food.com/recipe/quickie-chicken-casserole-w-elbow-pasta-pf-stuffing-top-303545 (may not work)