Description
A cozy meal filled with pasta, chicken, broccoli and Campbell's ® Cream of Chicken Soup.
Ingredients
Units
Scale
- 12oz bag of egg noodles - can sub other pasta
- 2 cups of cooked chicken, chopped or shredded*
- 1 cup of broccoli, trimmed and cut into uniform pieces*
- 2 cans (10.5 oz each) of Campbell's ® Cream of Chicken Soup
- 1.5 cups of milk
- 1 teaspoon all spice
- 1 teaspoon pepper
- salt*
- 1 cup Panko breadcrumbs
- 2 tablespoons butter, cut into pieces
Instructions
- Preheat your oven to 350 degrees Fahrenheit and position rack in center of oven.
- In a heavy bottomed pot, cook your pasta according to package instructions to al dente texture, be sure to salt your water.
- In the last minute before your pasta is done, add your chopped broccoli to the water.
- Drain your pasta and broccoli in colander and set aside.
- In the same pot, add your Campbell's ® Cream of Chicken Soup, milk, allspice and pepper. Whisk over low heat until combined and smooth. Taste and add salt if needed.
- Remove from heat and add your pasta, broccoli and cooked chicken to the pot.
- Using tongs, mix until fully combined.
- Pour mixture into a baking dish either 9x11 rectangular or 9x9 square - whatever your preference.
- Top with breadcrumbs then dot with pieces of butter.
- Bake at 350 degrees for 30 minutes.
- Bump temperature up to 425 and bake for 10 minutes more until top is golden brown.*
- Serve warm and enjoy!
Notes
- If omitting chicken to make vegetarian, add in additional broccoli and or other vegetables
- If using frozen broccoli - proceed as listed in instructions
- If using mushrooms, saute mushrooms prior to adding to pasta. I usually do so in a small pan with a little butter and salt at the end.
- Campbell's ® Cream of Chicken Soup is already seasoned well, I hold off on adding any additional salt until I taste. Add salt as needed, I prefer kosher salt.
- If you're hoping to make vegetarian, try subbing Campbell's ® Cream of Mushroom Soup
- Be sure your baking dish can be baked in a 425 degree oven.
- I have not tested this recipe with gluten free pasta or milk alternatives, if you use them successfully in bakes - feel free to go ahead and replace.