Yield: 4 Servings
|1 can||Campbell's NEW Cream of Chicken & Broccoli Soup|
|¼ cup||Grated Parmesan cheese|
|⅛ teaspoon||Garlic powder|
|2 cups||Broccoli flowerets|
|1 large||Carrot, cut into matchstick- thin strips|
|3 cups||Cooked spaghetti (about 6 oz dry)|
1. In 4 quart saucepan, combine soup, milk, cheese, garlic powder and pepper; add broccoli and carrot. Heat to boiling, stirring occasionally. Cover; cook over low heat 5 minutes or until vegetables are tender, stirring occasionally.
2. Add spaghetti. Heat through, stirring occasionally.