"Chicken Noodle Casserole Recipe"
Source: Light & Tasty magazine
courtesy of Cooking.com
6 servings ---
This one dish meal simmers in the oven with little attention from
you so you have more time to spend with your family.
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
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
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;
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.
Recipe reprinted by permission of Reiman Publications, LLC. ©
2002. All rights reserved.
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