Casserole of the Week
Chicken and Broccoli Alfredo
Ingredients1 (16 ounce) package linguine (or any other pasta you choose)
2 cups fresh, frozen broccoli flowerets (or any other green vegetable, you can also used canned vegetables)
2 packages chicken tenders
2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom, Celery, or Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup milk
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
- 1. Cook (lightly seasoned) chicken tenders for about 25 minutes in a 350 degree oven.
- 2. Cook linguine (in large pot so you can add the rest of the ingredients at the end) according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
- 3. Cut or break chicken into large chunks, if desired. Add to pot with pasta.
- 4. Add soup, milk, cheese, black pepper to linguine/chicken mixture and heat through. Serve with additional Parmesan cheese.