Creamy Chicken and Vegetables with Noodles Recipe

  • 1 uncooked medium egg noodles (5 cups 10 ounce )
  • 2 cups Green Giant Valley Fresh Steamers mixed vegetables, thawed and drained
  • 6 green onions, sliced (medium)
  • 1 container - 8 ounce garden vegetable cream cheese spread
  • 1 1/4 cups milk
  • 1 1/2 cups deli rotisserie chicken, chopped
  • 1/2 teaspoon Garlic salt
  • 1/4 teaspoon pepper
  • 2 tablespoons french-fried onions
Cook noodles as directed on package, drain.

Spray 12-inch skillet with cooking spray. On medium heat, cook mixed vegetables and green onions about 4 minutes stirring frequently, until crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper, cook until hot. Add cooked noodles and stir. Sprinkle with French-fried onions.

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