Raw chicken freaks me out a little bit anyways.

I had a lot of comments on the baked ziti recipe.  No one wrote them here, but I promise I did get nice comments.  I thought I'd share another recipe that I tried a few months ago that quickly because a favorite in my house.  At one point, we were having it every week!  I found it in a magazine one afternoon when I was bored and couldn't figure out what in the world to fix for supper.  It was an advertisement for Campbell's soup.  The ad featured a recipe called Chicken & Broccoli Alfredo.  I am not an Alfredo fan.  This, however, is good.  Here's the recipe:

1/2 of a 16 pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into 1 1/2" pieces
1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. black pepper

Prepare linguine according to package directions in 3 qt. saucepan.  Add broccoli during last 4 minutes of cooking time.  Drain linguine well in colander.

Heat butter in 10 in skillet over medium-high heat.  Add chicken and cook until well browned, stirring often.

Stir  soup, milk, cheese, black peeper, and linguine mixture into skillet.  Cook until mixture is hot and bubbling.  Serve with additional Parmesan cheese.

I have changed a few things over the course of making this dish.  I buy a big bag of frozen broccoli so that I can just take out what I need, and have some in the freezer on hand whenever I feel like making the dish.  It makes it a little easier on the pocketbook too.  Also, I had stocked up on some precooked chicken that was on sale for a really good price.  I would say that I stole it, it was so cheap!  I froze it.  Now I just pull one or two of those packages out and use it instead of raw chicken breast.  Raw chicken freaks me out a little bit anyways.