Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.
Creamy Chicken and Vegetables with Noodles
- Prep Time 15 min
- Total 15 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Cook and drain noodles as directed on package.
-
Step2Meanwhile, 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.
-
Step3Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.
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
4Tips from the Betty Crocker Kitchens
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