Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Campbell's NEW Cream of Chicken & Broccoli Soup |
| ½ cup | Milk |
| ¼ cup | Grated Parmesan cheese |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Pepper |
| 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.