1 1/2 tablespoons olive oil
1/2 pound lean, boneless chicken breast halves
salt and pepper to taste
1 (4 ounce) package quick cooking egg noodles
1/2 pound shrimp, peeled and deveined
3 stalks celery, diced
1 cup sliced green onions
3 cups fresh mushrooms, sliced
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded pepperjack cheese
Heat olive oil in a large skillet over medium heat; stir in chicken. Heat spaghetti sauce in oven.
Place chicken breasts and salt and pepper on both sides of rolls. Place rolls on baking sheet; sprinkle with egg noodles and shrimp. Top with veggies; sprinkle with salt and pepper.
Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
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