Creamy Chicken and Vegetables with Noodles
Recipe from Betty Crocker

Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.


Creamy Chicken and Vegetables with Noodles

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Chicken Soup, Chicken Soup, Cream of Chicken Soup, Cream of Chicken Soup, Dinner
 
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Ingredients
  • 5  cups
    uncooked medium egg noodles (10 ounces)
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  • 2  cups
    Green Giant ® Valley Fresh Steamers frozen mixed vegetables, thawed, drained
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  • 6  medium
    green onions, sliced (6 tablespoons)
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  • 1  container
    garden vegetable cream cheese spread (8 ounces)
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  • 1 1/4  cups
    milk
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  • 1 1/2  cups
    chopped deli rotisserie chicken (from 2- to 2 1/2-pound chicken)
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  • 1/2  teaspoon
    garlic salt
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  • 1/4  teaspoon
    pepper
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  • 2  tablespoons
    canned French-fried onions, if desired
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Directions
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.

Tip:
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Nutrition information
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. Daily Values: 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
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