Ingredients & Directions
- 4 ounces (about 1 cup) uncooked elbow macaroni
- 1 cup dry Pepperidge Farm® Herb Seasoned Stuffing, crushed
- 3/4 cup shredded Cheddar cheese (amount divided in recipe steps below)
- 1/4 cup butter, melted
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup milk
- 1/2 teaspoon garlic powder
- 2 cups cubed cooked chicken or turkey
- 10 ounces frozen peas and carrots, thawed (about 2 cups)
Cook and drain the macaroni according to the package directions. While the macaroni is cooking, heat the oven to 400°F. Stir the stuffing, 1/4 cup Cheddar cheese and butter in a medium bowl.
Stir the soup, milk, remaining 1/2 cup Cheddar cheese and garlic powder in a 2-quart, 11x8x2-inch or 9x9x2 baking dish. Stir in the cooked macaroni, chicken and peas and carrots. Season the mixture with salt and pepper.
Bake for 20 minutes or until hot. Stir the chicken mixture. Sprinkle with the stuffing mixture.
Bake for 10 minutes or until the stuffing mixture is golden brown.
Tips
Ingredient Note: You can substitute panko (Japanese breadcrumbs) for the stuffing, if you like.
For a flavorful twist, add a tablespoon of your favorite hot sauce to the noodle mixture.