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Chicken & Broccoli Alfredo for a Crowd Recipe

Photo by: Campbell's Kitchen Chicken & Broccoli Alfredo for a Crowd Recipe

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Cleaning up after this scrumptious meal is a cinch with all the cooking in just one saucepot.

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Chicken & Broccoli Alfredo for a Crowd Recipe

Prep: 10 min. Cook: 20 min.

Yield: 8 Servings

10 20 30

Ingredients

1 package (16 ounces) linguine
2 cup fresh or frozen broccoli flowerets
3 tablespoons butter
6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into cubes
1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper

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, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese. Yield: 8 servings.

Tip: Or substitute spaghetti for the linguine.

Nutrition Information
Calories 494, Total Fat 16g, Saturated Fat 7g, Cholesterol 78mg, Sodium 932mg, Total Carbohydrate 52g, Dietary Fiber 4g, Protein 33g, Vitamin A 16%DV, Vitamin C 14%DV, Calcium 20%DV, Iron 16%DV

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 472, Total Fat 13g, Saturated Fat 6g, Cholesterol 77mg, Sodium 754mg, Total Carbohydrate 52g, Dietary Fiber 3g, Protein 33g, Vitamin A 16%DV, Vitamin C 14%DV, Calcium 22%DV, Iron 16%DV

Originally published as Chicken & Broccoli Alfredo for a Crowd Provided by Campbell's®

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Reviews for Chicken & Broccoli Alfredo for a Crowd (3)

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Chicken & Broccoli Alfredo for a Crowd

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Reviewed on Jun. 14, 2011 by dawnrosanne

Really good supper! I used spaghetti noodles in mine just cause they were on hand. I also put in 3 cups of broccoli instead of two. I used low sodium crm of mush soup. This is good and the kids liked it.

Reviewed on Mar. 16, 2011 by huntinglady

I have made this recipe several times and it is awesome. Only I make it with shrimp instead of checken and sometimes I add a can of mushrooms. I also use 2% or skim milk and use 1/2 a cup of Parmesan cheese to lower the fat content. It tastes as though you spent a lot of money dining out but it is really cheap to make.

Reviewed on Dec. 16, 2010 by jsprinkle

This is a fabulous recipe and one I will definitely be preparing over and over! My family loved it and I typically have the ingredients on hand...add to that simple preparation and this recipe is a keeper!