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Creamy Chicken and Vegetables with Noodles

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By Betty Crocker Kitchens
Updated Sep 13, 2016
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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
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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

Instructions

  • Step 
    1
    Cook and drain noodles as directed on package.
  • Step 
    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.
  • Step 
    3
    Stir 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

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