| | Directions | | Cook and drain noodles as directed on package. Spray 12-inch skillet with cooking spray; heat over medium meat. 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 and cheese sauce mixture and cook until hot. Sprinkle with French-fried onions. |
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| Ingredients | | - |  | 5 cups uncooked medium egg noodles |
| - | | 2 cups mixed vegetables, thawed and drained |
| - | | 6 teaspoons green onions, sliced |
| - | | 1 container garden vegetable cream cheese (8 ounce container) |
| - | | 1 1/4 cups Milk |
| - | | 1 1/2 cups chopped rotisserie chicken |
| - | | 1/2 teaspoon Garlic salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 tablespoons canned French- fried onions (if desired) |
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