1 (10.75-ounce) can cream of chicken soup, undiluted
3 cups low sodium chicken broth
1 (12-ounce) bag steam-in-bag frozen broccoli cuts
2 cups chopped rotisserie chicken
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese, plus more for garnish
1In a large skillet over medium-high heat, heat olive oil. Add uncooked spaghetti and sauté, stirring constantly until spaghetti begins to toast or brown slightly.
2Add soup and chicken broth and heat until simmering. Reduce heat to maintain simmer and cook for 5 minutes, stirring frequently.
3While soup and pasta cook, microwave broccoli in package for 3 minutes.
4Add broccoli and chicken to skillet and cover. Continue to simmer for 5 minutes, stirring frequently.
5Reduce heat to low and stir mozzarella cheese and 1/2 cup Parmesan cheese into pasta. Stir constantly, 2-3 minutes, allowing cheese to melt. Sprinkle with additional Parmesan cheese just prior to serving.