1 1/2 lb boneless skinless chicken breasts, cut into 3/4 inch cubes
1 can (14 1/2 oz) chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 tsp dried savory
3 TBSP butter
3 TBSP all-purpose flour
3/4 tsp salt
1/8 tsp white pepper
1 1/2 cup milk
1 1/4 cups shredded cheddar cheese
8 oz wide egg noodles, cooked and drained
Instructions
In a nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add 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 cooking spray. Bake, uncovered, at 350^ for 15-20 minutes or until bubbly.
Originally Submitted
3/29/2008
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