Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides.
• Stir the soup, water and dressing in the skillet. Heat to a boil. Add the tomatoes. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
• Toss with the linguine. Sprinkle with Parmesan cheese.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut up
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 1 cup water
• 0.333 cup Caesar salad dressing
• 1 cup cherry tomatoescut in half
• 8 ounces (1/2 of a 1-pound package) linguine, cooked and drained (about 4 cups)