"Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish." — Campbell's Kitchen
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1/2 (16 ounce) package
fresh or frozen broccoli flowerets
skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
grated Parmesan cheese
ground black pepper
This was a lot better tasting than I thought it would be (honestly, it was just as good as other, more time-intensive recipes for alfredo that I've made at home.) I used less chicken and used the breast of a rotisserie chicken just because that's what I had left over. This was pretty convenient, since using the already-cooked chicken cut the preparation time in half. I liked this dish with less chicken, and when I make it next time, I will add more broccoli, as I didn't think it had enough. The cook time for the broccoli was perfect - it was still nice and bright green with just a slight crunch to it. I personally thought this was fine with the cream of mushroom (I hate mushrooms, but I hardly noticed the tiny little pieces in there), but I think this dish could be done with just about any type of cream soup.
What is up with people adding mushrooms to everything! Mushrooms don't belong in alfredo. Alfredo should be creamy and cheesy.
I absolutely love this recipe. I made one small alteration by adding about 2 oz of cream cheese to the soup mixture. Maybe not for the low-fat conscious, but the addition makes it ten times better!
This was a big hit with my family. I changed it a little instead of just plain cream of mushroom I used cream of mushroom w/ roasted garlic and a half a can of regular. it was really good. i also used frozen broccoli and cauliflower. My husband loved it. He ate 2 gigantic plates full
I was really impressed with this dish! It had such a true alfredo flavor for something that was not a true high fat alfredo sauce. It was quite simple and quick to make with very little mess. I used frozen broccoli spears and to saute the chicken I used half butter half olive oil for a great burst of flavor! I increased the parmesan to 3/4 cup also. I will definately make this dish again.
I'm a college student on a fixed food budget who is still getting the hang of cooking. This recipe was a good, quick meal that I had time to make while studying.
While I am not a fan of mushrooms, the Campbell's Condensed Cream of Mushroom soup (I used the healthy request variety) proved to be a very handy ingredient.
Overall the recipe made a delicious meal, but personally I would add 1/4 tbsp of garlic powder to the recipe to give it more of an Alfredo taste.
I made this tonight for dinner and made it with shrimp and scallops instead of the chicken. I added a can of diced tomatoes with chilis and it was wonderful. I think the chicken would be just as good.
Very good and very easy to make. I think next time I would use less cheese and a little more broccoli to make it lighter. We added french bread and white wine to make it an easy meal!
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
This one-pot Mexican classic is easy and packed with flavor.
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