Creamy chicken and vegetables with noodles


Betty Crocker The Big Book of Pasta (Betty Crocker Big Book)

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Total Time: 20 Minutes


  • 5 cups uncooked medium egg noodles (10 oz)
  • 2 cups frozen mixed vegetables (from 12-oz bag), thawed, drained
  • 6 medium green onions, sliced (6 tablespoons)
  • 1 container (8 oz) garden vegetable cream cheese spread
  • 1¼ cups milk
  • 1½ cups chopped deli rotisserie chicken (from 2-lb chicken)
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 2 tablespoons French-fried onions (from 2.8-oz can), if desired
How to Make It
  1. Cook and drain noodles as directed on package.
  2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Cook mixed vegetables and green onions in skillet 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 in noodles; cook until hot. Sprinkle with French-fried onions.

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