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Chicken Noodle Casserole

  • 8servings
  • 15minutes

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Source: allrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2/3 cup chopped onion

  2. 1 garlic clove, minced

  3. 1 tablespoon olive or canola oil

  4. 1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes

  5. 1 (14 1/2 ounce) can chicken broth

  6. 1 1/2 cups chopped carrots

  7. 3 celery ribs, chopped

  8. 1/2 teaspoon dried savory

  9. 3 tablespoons butter or stick margarine

  10. 3 tablespoons all-purpose flour

  11. 3/4 teaspoon salt

  12. 1/8 teaspoon white pepper

  13. 1 1/2 cups 2% milk

  14. 1 1/4 cups shredded reduced-fat Cheddar cheese

  15. 8 ounces wide egg noodles, cooked and drained

Instructions Jump to Ingredients ↑

  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 10-15 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-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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