Creamy Chicken and Vegetables with Noodles

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

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.

Expert Tips

Choose 2 cups of your family’s favorite frozen vegetable to use in place of the mixed vegetables. Corn, peas and green beans would all be good choices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
155mg
155%;
Sodium
1130mg
1130%;
Total Carbohydrate
65g
65%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
4%;
Calcium
20%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.