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Creamy Chicken and Vegetables with Noodles

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.
Updated Sep 13, 2016
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Ingredients

  • 5 cups uncooked medium egg noodles (10 oz)
  • 2 cups 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

620 Calories, 25g Total Fat, 32g Protein, 65g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
13g
65%
Trans Fat
1/2g
Cholesterol
155mg
52%
Sodium
1130mg
47%
Potassium
550mg
16%
Total Carbohydrate
65g
22%
Dietary Fiber
6g
26%
Sugars
10g
Protein
32g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
25%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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