01
December
2011
|
11:49 AM
America/New_York

Chicken Noodle Casserole

  • 2/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 3/4" cubes
  • 1 (14.5 ounce) can 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 lemon pepper
  • 1/8 teaspoon white pepper
  • 1 1/2 cups 2% milk
  • 2 cups shredded sharp cheddar cheese
  • 8 ounces wide egg noodles, cooked and drained
  •  
  • In a large nonstick skillet, sauté 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, lemon pepper and white 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°F for 15-20 minutes or until bubbly. Serves 8.
Select pages where this recipe appears: Main Dishes