One-Pan Chicken 'N Noodles

• 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 cups sliced fresh mushrooms
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. flour
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1/4 cup water
• 2 cups egg noodles, uncooked
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1/2 tsp. zest and 1 Tbsp. juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1/4 tsp. garlic powder
• 1/8 tsp. black pepper

1. Cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Discard all but 1 Tbsp.
4. drippings from skillet.
5. Add chicken to reserved drippings; cook 2 min.
6. on each side or until each breast is lightly browned on both sides.
7. Remove from skillet; set aside.
8. Add vegetables to skillet; cook 3 min.
9. or until tender, stirring frequently.
10. Add flour; cook and stir 1 min.
11. Stir in broth and water; bring to boil, stirring frequently.
12. Spoon vegetables to edge of skillet.
13. Add noodles to center of skillet; press with back of spoon to completely cover noodles with broth.
14. Top with chicken; cover.
15. Simmer 7 to 8 min.
16. or until chicken is done (165 degrees F), noodles are tender and sauce is thickened, stirring after 4 min.
17. to combine sauce ingredients.
18. Mix cream cheese spread, lemon zest, juice, garlic powder and pepper in medium bowl until blended.
19. Add to ingredients in skillet; cook and stir 2 to 3 min.
20. or until heated through.
21. Sprinkle with bacon.

bacon, chicken breasts, mushrooms, onion, flour, chicken broth, water, egg noodles, philadelphia cream cheese, lemon, garlic powder, black pepper

Taken from www.kraftrecipes.com/recipes/one-pan-chicken-n-noodles-148399.aspx (may not work)