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Creamy Chicken and Vegetables with Noodles

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Creamy Chicken and Vegetables with Noodles
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4
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Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.

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

Directions

  • 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  

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 
No nutrition information available for this recipe
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