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Chicken Noodle Casserole




Source of Recipe


Taste Of Home






List of Ingredients



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






Instructions



1. 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 to 15 minutes or until vegetables are tender.
   
2. 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.
   
3. Transfer to a 3 quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until bubbly.
   
4. Yield: 8 servings