Using a large 3-quart saucepan prepare chicken according to package directions.
Add garlic and basil to pan with chicken, stir to combine. Remove from pan, set aside.
Add butter to pan with diced onions and red pepper strips, sauté 2 to 3 minutes.
Add mushrooms, sauté until they just begin to soften.
Add soup and broth to pan, stir until combined and smooth.
Add prepared chicken, season with salt and pepper, add milk and broccoli florets, heat until just boiling.
Reduce heat and cook until broccoli is tender. Garnish with chopped parsley. Serve with warm crusty bread.