Creamy Chicken and Peas Noodle Toss

• 2 cups egg noodles, uncooked
• 1/2 lb. boneless skinless chicken breasts, 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

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 done, stirring occasionally.
4. Add Neufchatel and milk; cook and stir 1 to 2 min.
5. or until Neufchatel is melted and mixture is well blended.
6. Add soup and peas; cook 5 min., stirring occasionally.
7. Drain noodles; return to saucepan.
8. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended.
9. Sprinkle with remaining cheese.

egg noodles, boneless skinless chicken breasts, cheese, milk, condensed cream, frozen peas, milk

Taken from www.kraftrecipes.com/recipes/creamy-chicken-peas-noodle-toss-107499.aspx (may not work)