Creamy Chicken and Vegetables with Noodles

cups uncooked medium egg noodles (10 oz)

cups frozen mixed vegetables, thawed, drained

medium green onions, sliced (6 tablespoons)

container (8 oz) garden vegetable cream cheese spread

1 1/4

cups milk

1 1/2

cups cubed cooked chicken

1/2

teaspoon garlic salt

1/4

teaspoon pepper

tablespoons canned French-fried onions, if desired

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1

Cook and drain noodles as directed on package.
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.
3

Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

Choose 2 cups of your family’s favorite frozen vegetable to use in place of the mixed vegetables. Broccoli, corn and green beans would all be good choices.
Cut-up rotisserie chicken can be used to make this a super-quick, delicious dinner.