Creamy Chicken and Vegetables with Noodles

 

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

• 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.