Creamy Chicken and Peas Noodle Toss

• 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 Product
• 1 cup frozen peas
• 1/2 cup Cracker Barrel Shredded Mozza-Cheddar 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 min.
3. or until cooked through, stirring occasionally.
4. Add soup, milk, cream cheese product and peas; cook 5 min., stirring occasionally.
5. Drain noodles; return to saucepan.
6. Add chicken mixture and half of the shredded cheese; stir until cheese is melted and mixture is well blended.
7. Sprinkle with the remaining shredded cheese.

egg noodles, chicken breasts, mushroom soup, milk, philadelphia light cream cheese, frozen peas, cheddar cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-peas-noodle-toss-107816.aspx (may not work)