Creamy Chicken and Vegetables with Noodles

Creamy Chicken and Vegetables with Noodles

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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:

1 Serving (1 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;
Percent Daily Value*:
    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.