Chicken Noodle Casserole

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Ingredients

1. 2/3 c onion, chopped
2. 1 garlic clove, minced
3. 1 T canola oil
4. 1 1/2 lbs boneless, skinless chicken breasts, cut into 3/4 inch cubes
5. 1 (14.5 oz) can chicken broth, reduced sodium
6. 1 1/2 c chopped carrots
7. 3 celery ribs, chopped
8. 1/2 t dried savory
9. 3 T butter
10. 3 T flour
11. 3/4 t salt
12. 1/8 t white pepper
13. 1 1/2 c milk, 2%
14. 1 1/4 c Cheddar cheese, shredded (5 oz)
15. 8 oz wide egg noodles, cooked and drained

Instructions

1. Preheat oven to 350°F.
2. In a large nonstick skillet, saute onion and garlic in oil until tender.
3. Add chicken; cook and stir until no longer pink.
4. Add broth, carrots, celery and savory. Bring to a boil.
5. Reduce heat; cover and simer for 10 to 15 minutes or until vegetables are tender.
6. Meanwhile, in saucepan, melt butter.
7. Stir in flour, salt and pepper until smooth.
8. Gradually add milk.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Remove from heat; stir in cheese until melted.
11. Pour over chicken mixture.
12. Add noodles; mix well.
13. Transfer to a 9x13 inch baking dish coated with cooking spray.
14. Bake, uncovered, at 350°F for 15 to 20 minutes or until bubbly.

Picture of Recipe