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    Chicken Noodle Casserole


    Source of Recipe


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    List of Ingredients




    2/3 cup chopped onion
    1 garlic clove, minced
    1 tablespoon olive oil or canola oil
    1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
    1 can (14 1/2 ounces) chicken broth
    1 1/2 cups chopped carrots
    3 celery ribs, chopped
    1/2 teaspoon dried savory
    3 tablespoons butter or stick margarine
    3 tablespoons all-purpose flour
    3/4 teaspoon salt
    1/8 teaspoon white pepper
    1 1/2 cups 2 percent milk
    1 1/4 cups shredded reduced-fat cheddar cheese
    8 ounces wide egg noodles, cooked and drained

    Recipe



    In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

    Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.

    Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.

 

 

 


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