Creamy Chicken and Vegetables with Noodles

By melanieroe

Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings

Nutrition Information:
1 Serving: Calories 620 (Calories from Fat 230); Total Fat 25g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 155mg; Sodium 1130mg; Total Carbohydrate 65g (Dietary Fiber 6g, Sugars 10g); Protein 32g Percent Daily Value*: Vitamin A 100%; Vitamin C 4%; Calcium 20%; Iron 25% Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 5 cups uncooked medium egg noodles (10 oz)
• 2 cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
• 6 medium green onions, sliced (6 tablespoons)
• 1 container (8 oz) garden vegetable cream cheese spread
• 1 1/4 cups milk
• 1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 tablespoons canned French-fried onions, if desired

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1. Cook and drain noodles as directed on package.
2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
3. Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.
High Altitude (3500-6500 ft): No change.