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Chicken Noodle Casserole Recipe

I work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements." —Lori Gleason of Minneapolis, Minnesota

This recipe is:

Healthy

Diabetic Friendly

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Chicken Noodle Casserole Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

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

Directions

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; mix well.
Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 343 calories, 11 g fat (5 g saturated fat), 95 mg cholesterol, 681 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Originally published as Chicken Noodle Casserole in Light & Tasty February/March 2002, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Noodle Casserole

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Reviewed on Dec. 30, 2012 by JulianneDecker

I've made this several times, hearty comfort food! My family loves it!

Reviewed on Dec. 14, 2011 by cathiejr

This recipe is also easily adapted for a gluten-free diet. Noodles made from brown rice can be used, and you can change the 3 tbsp of flour to 3 tbsp of corn starch.

Reviewed on Oct. 26, 2011 by icomefromalabama

This recipe is easy, relatively quick, and the flavors were good. But I found the proportions to be off. There was far too much liquid, even after I removed some from the vegetable-and-chicken mixture, before adding the noodles and sauce. After baking for the designated time, the dish was soupy; after baking seven extra minutes, at which point the top layer started to get crispy, it was still not a casserole. It tasted good, but was not what I expected after reading the recipe.

Reviewed on Oct. 16, 2011 by 1Heart4Jesus

This is one of my go-to favorites. I've made this many times and love it every time. It's filling without being too heavy. Great on those cold days/nights!