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.
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.
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.
What is up with people adding mushrooms to everything! Mushrooms don't belong in alfredo. Alfredo should be creamy and cheesy.
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!
Excellent! I saw this recipe advertised in Martha Stewart magazine and it looked very easy and good. I offered to make dinner for my boyfriend and told him I wanted to try this. I used penne instead of the linguine at his request. The dish was great. I added extra parmesan black pepper and red pepper flakes on top for the perfect spice. I also made the broccoli on the side. I definately will be making this again. It was easy and most of the ingredients are staples in your pantry.
