Creamy Chicken and Vegetables with Noodles
Recipe from Betty Crocker

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

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    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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    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 
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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 
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    2   tablespoons 
    canned French-fried onions, if desired

Cook and drain noodles as directed on package.
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.
Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 620, Fat, total (g) 25, chol. (mg) 155, sat. fat (g) 13, carb. (g) 65, Trans fatty acid (g) 1, fiber (g) 6, sugar (g) 10, pro. (g) 32, vit. A (IU) 4859, vit. C (mg) 2, sodium (mg) 1130, calcium (mg) 202, iron (mg) 5, Vegetables () 1, Starch () 3, Other Carb () 1, Medium-Fat Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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