Cheesy Chicken noodle skillet

I just love comfort foods, and Mac N'Cheese is just one of those foods. I like to try homemade mac n cheese recipes, and I think a lot of them bomb because they can just end up tasting too weird. I really liked this one, it's super quick and easy for those nights you need a quick fix, and bonus...there is a green veggie in it!

What You Need:

3 cups Egg noodles, 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. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4 cup KRAFT Real Mayo Mayonnaise

1 cup KRAFT Shredded Sharp Cheddar Cheese

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

ADD broth, cream cheese and mayo. Heat just to simmer on medium-low heat. Simmer 2 to 3 min. or until cream cheese is melted and sauce is well blended, stirring constantly. (Note: I would have the cream cheese at room temp, that way you don't have to keep stirring the cream cheese into the noodles, eventually the noodles get a little starchy and start sticking together, so this will help to avoid that!)

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