Prepare the linguine according to the package directions in a 6-quart saucepot. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.Heat the butter in the saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.Stir the soup, milk, cheese and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Season to taste. Serve with additional Parmesan cheese.
1 pound linguine2 cups fresh or frozen broccoli florets3 tablespoons butter1.75 pounds skinless, boneless chicken breast halves, cut into cubes1 can (22.6 ounces) Campbells® Condensed Cream of Mushroom Soup1.25 cups milk1 cup grated Parmesan cheese
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