Cheesy Chicken Noodle Skillet

Recipe from Kraft's Food & Family
Servings: 4 (2 cups each)

This recipe was just okay. I liked the creaminess of the cream cheese, but it definitely overpowered the dish. It also lacked flavor. If I make it again, I'd add less cream cheese, more broccoli and throw in some flavor like curry powder.

3 cups egg noddles, uncooked
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
2 cups frozen chopped broccoli
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8 oz. package) cream cheese, cubed
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese

Bring large saucepan of water to boil on high heat. Add noodles and chicken. Cook 8 minutes or until chicken is cooked through and noodles are tender, adding broccoli to saucepan after 6 minutes. Drain noodle mixture; return to saucepan.

Add broth, cream cheese and mayo. Heat just to simmer on medium-low heat. Simmer 2 to 3 minutes or until cream cheese is melted and sauce is well blended, stirring constantly.

Add shredded cheese; stir 1 minute or until melted. Sprinkle with chopped fresh parsley, if desired.