Creamy Chicken and Vegetables
Source of Recipe
Betty Crocker
Recipe Link: https://www.bettycrocker.com/recipes/creamy-chicken-and-vegetables-with-noodles/fd0e4801-9f5e-4329-9dd0-50db7668ecca?p=1&position=RDPToolbarBODY.Print List of 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 garden vegetable cream cheese spread -- (8 oz)
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
Recipe
Cook and drain noodles as directed on package.
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.
Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.
https://www.bettycrocker.com/recipes/creamy-chicken-and-vegetables-with-noodles/fd0e4801-9f5e-4329-9dd0-50db7668ecca?p=1&position=RDPToolbarBODY.Print
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Per Serving (excluding unknown items): 137 Calories; 3g Fat (20.9% calories from fat); 7g Protein; 21g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 91mg Sodium; 5g Total Sugars; trace Vitamin D; 126mg Calcium; 1mg Iron; 382mg Potassium; 139mg Phosphorus. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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