Source: Campbell's Recipes

Chicken & Vegetable Pasta Salad
It doesn't take long to make this creamy pasta salad that's loaded with chicken, mushrooms and peas.  It's what you want to eat during the warmer weather, but it's so good, you'll enjoy it year-round.
Serves: 4 servings (about 2 cups each)
Prep Time: 20 minutes
Cook Time:


1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1/4 cup milk or water
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1 teaspoon dried basil leaves, crushed
2 1/4 cups corkscrew-shaped pasta (rotini), cooked and drained
1 cup cherry tomato cut in half
1 cup frozen peas
1/2 cup sliced mushrooms
1 small red onion, chopped
2 cups cubed cooked chicken
mixed salad greens

Stir the broth, milk, mayonnaise, cheese and basil in a large bowl.
Add the pasta, tomatoes, peas, mushrooms, onion and chicken and toss to coat.  Cover and refrigerate for 4 hours.  Serve the pasta mixture on the salad greens.

Tip: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cubed cooked chicken.