Creamy Chicken and Peas Noodle Toss

READY IN: 25mins
Recipe by cookiedog

This is a recipe for 2! This is a recipe from Kraft.

Top Review by Kate57

Very good. Pressed for time, I did use canned chicken breast (12.5 oz) and made the sauce in the microwave while the noodles cooked. There is plenty of sauce to increase your egg noodles to 3 or 4 cups, IMHO - it won't be quite as creamy, but it would easily double the servings without being skimpy on the sauce.

Ingredients Nutrition

  • 473.18 ml egg noodles, uncooked
  • 226.79 g boneless skinless chicken breast, cut into 1-inch pieces
  • 56.69 g neufchatel cheese, 1/3 Less Fat than Cream Cheese, cubed
  • 118.29 ml whole milk
  • 304.75 g can reduced-fat reduced-sodium condensed cream of mushroom soup
  • 236.59 ml frozen peas
  • 118.29 ml shredded 2% reduced-fat colby-monterey jack cheese, divided


  1. COOK noodles in medium saucepan as directed on package.
  2. MEANWHILE, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 minute or until cooked through, stirring occasionally. Add Neufchatel cheese and milk; cook and stir 1 to 2 minute or until Neufchatel cheese is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
  3. DRAIN noodles; return to saucepan.
  4. Add chicken mixture and half of the shredded cheese; cook until shredded cheese is melted and mixture is well blended. Sprinkle with the remaining shredded cheese.

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