Chicken Noodle Casserole

Prep/Total Time: 20 minutes prep, 15 minutes bake

Yield: 8 servings

• 2/3 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
• 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
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 1/2 cups 2 % milk
• 1 1/4 cups shredded reduced-fat cheddar cheese
• 8 ounces wide egg noodles, cooked and drained.

1. In a large nonstick skillet, sauté onion and garlic in oil until tender. Add chicken; cook and stir until no longer pin. 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. 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 cooking spray. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.

Nutrition: (1 cup) 343 calories, 11 g fat, 5 g saturated fat, 95 mg cholesterol, 681 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein.

Comments: This is now one of Tammy’s favorites. It had really good flavor and tasted a lot like home made chicken noodle soup. We used 1/4 tsp ground sage instead of the savory and skim milk instead of the 2 % milk.