This tasty chicken bake has everything going for it: creamy, cheesy egg noodles, tender peas, homemade croutons—and a prep time of just 20 minutes!
What You Need
Original recipe yields 8 servings
3 cups egg noodles, uncooked
1 cup frozen peas
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1-1/4 cups milk
1 tsp. onion powder
3 cups chopped cooked chicken
1 jar (6 oz.) sliced mushrooms, undrained
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
4 slices white bread
4 tsp. butter or margarine, softened
1 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 350ºF.
Cook noodles in large saucepan as directed on package, omitting salt and adding peas to the boiling water the last minute. Meanwhile, microwave cream cheese, milk and onion powder in microwaveable bowl on HIGH 1-1/2 to 2 min. or until cream cheese is melted and mixture is well blended, stirring after 1 min.
Drain noodle mixture; place in 3-qt. casserole sprayed with cooking spray. Add cream cheese sauce, chicken, mushrooms and 1 cup cheddar; mix well. Top with remaining cheddar. Spread bread with butter; sprinkle with Parmesan. Cut diagonally into quarters; arrange on top of casserole.
Bake 25 to 30 min. or until bread is golden brown and casserole is heated through.
Round out your meal with a tossed green salad tossed with your favorite KRAFT Lite Dressing.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup 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.