Cooking Directions

• 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.

Ingredients

• 1 pound linguine
• 2 cups fresh or frozen broccoli florets
• 3 tablespoons butter
• 1.75 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 can (22.6 ounces) Campbells® Condensed Cream of Mushroom Soup
• 1.25 cups milk
• 1 cup grated Parmesan cheese