- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Hearty Chicken Noodle Casserole
"I used left over roast chicken so l did not fry. I added a tsp of sambal, should have been more.It was very good, it took longer to make than said....but l boiled the noodles then did everything in the same pan, pot. I mixed the flour and butter so long didn't need to have another pot, added to the veg. And added the milk.I would make this again. Janet. VFE"
"My 17-year old son has made this three times this winter and everyone who tries it, loves it! Thanks for sharing it with us! It's a winner!!"
"Good quick meal and the family loved it."
"I've made this several times, hearty comfort food! My family loves it!"
"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."