HomeCasseroles Chicken Noodle Casserole II

Chicken Noodle Casserole II

Posted in : Casseroles on by : Daphne


2/3 cup chopped onion1 garlic clove, minced1 tbs olive or canola oil1 1/2 lbs boneless skinless chicken breasts, cut into 3/4-inch cubes1 (14.5 oz) can chicken broth3 tbs butter or stick margarine3 tbs all-purpose flour1 1/2 cups chopped carrots3 celery ribs, chopped1/2 tsp dried savory3/4 tsp salt1/8 tsp white pepper1 1/2 cups 2% milk1 1/4 cups shredded reduced-fat Cheddar cheese8 oz wide egg noodles, cooked and drained


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.