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Chicken Noodle Casserole

Chicken Noodle Casserole
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
8 ServingsPrep: 20 min. Bake: 15 min.

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
© Taste of Home 2013

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Chicken Noodle Casserole (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013