Creamy Chicken and Vegetables with Noodles
Recipe from
Betty Crocker
Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.
Servings:
4 servings
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
-
5 cupsuncooked medium egg noodles (10 ounces)see savings
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2 cupsGreen Giant ® Valley Fresh Steamers frozen mixed vegetables, thawed, drainedsee savings
-
6 mediumgreen onions, sliced (6 tablespoons)see savings
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1 containergarden vegetable cream cheese spread (8 ounces)see savings
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1 1/4 cupsmilksee savings
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1 1/2 cupschopped deli rotisserie chicken (from 2- to 2 1/2-pound chicken)see savings
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1/2 teaspoongarlic saltsee savings
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1/4 teaspoonpeppersee savings
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2 tablespoonscanned French-fried onions, if desiredsee savings
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:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per 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. 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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