Creamy Chicken and Vegetables with Noodles

10 oz uncooked egg noodles
2 cups frozen mixed vegetables, thawed
6 green onions, sliced
8 oz garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken
1/2 tsp garlic salt
1/4 tsp pepper
2 Tbsp canned french fried onions

Cook and drain noodles as directed on package. Meanwhile, spray large skillet with cooking spray; heat over medium heat.  Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently until vegetables are crisp-tender.  Stir in cream cheese and milk until blended.  Stir in chicken, garlic salt and pepper; cook until hot.  Stir noodles into cheese sauce mixture; cook until hot.  Sprinkle with french fried onions.

Serves 4