Make this Creamy Chicken and Peas Noodle Recipe for a delicious and hearty weeknight entrée. There's no need to wait on a chicken casserole to bake when you have this Creamy Chicken and Peas Noodle Recipe that cooks in 25 minutes!
What You Need
Original recipe yields 2 servings
2 cups egg noodles, uncooked
1/2 lb. boneless skinless chicken breast s, cut into bite-size pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 cup frozen peas
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
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Let's Make It
Cook noodles in medium saucepan as directed on package.
Meanwhile, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally. Add Neufchatel and milk; cook and stir 1 to 2 min. or until Neufchatel is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
Drain noodles; return to saucepan. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.
Using reduced-fat products helps to lower the fat content of this indulgent recipe.
Prepare using whatever KRAFT Shredded Cheese you have on hand, such as Cheddar, Mozzarella or Monterey Jack.
Substitute frozen chopped broccoli or your favorite blend of frozen mixed vegetables for the peas.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.