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Creamy Chicken and Peas Noodle Toss

Creamy Chicken and Peas Noodle Toss recipe
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photo by:
kraft
recipe by: kraft

what you need

2 cups egg noodles, uncooked
1/2 lb. (250 g) boneless skinless chicken breasts, cut into 1-inch chunks
1 can (10 fl oz/284 mL) 50%-less-fat condensed cream of mushroom soup
1/2 cup milk
1/4 cup Philadelphia Light Cream Cheese Spread
1 cup frozen peas
1/2 cup Kraft Mozza-Cheddar Shredded Cheese, divided

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 cooked through, stirring occasionally. Add soup, milk, cream cheese spread and peas; cook 5 min., stirring occasionally.

DRAIN noodles; return to saucepan. Add chicken mixture and half of the shredded cheese; stir until cheese is melted and mixture is well blended. Sprinkle with the remaining shredded cheese.

kraft kitchens tips

Substitute
Substitute whatever Kraft Shredded Cheese you have on hand, such as Double Cheddar or Old Cheddar, for the Kraft Mozza-Cheddar Shredded Cheese.
Substitute
Substitute frozen chopped broccoli or your favourite blend of frozen mixed vegetables for the peas.

nutritional information

K:54153v0ec:107816

most recent review

"Same comment as for Cheesy Chicken Noodle Skillet they are just about the same recipe excep... read more
reviewed by: ditoshbo
on: 10/1/2008
 ditoshbo

use what's on hand

type of meal

RecipeDetail