Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.
cups uncooked medium egg noodles (10 oz)
cups frozen mixed vegetables, thawed, drained
medium green onions, sliced (6 tablespoons)
container (8 oz) garden vegetable cream cheese spread
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
teaspoon garlic salt
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.