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
| Prep Time: | 20m |
| Cook Time: | 15m |
| Ready in: | 35m |
| Yield: | 8 servings |
| Ingredients | |
| 2/3 cup chopped onion 1 garlic clove, minced 1 tablespoon olive or canola oil 1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes 1 (14.5 ounce) can chicken broth 1 1/2 cups chopped carrots 3 celery ribs, chopped 1/2 teaspoon dried savory 3 tablespoons butter or stick margarine 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 nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 343 cal | Total Fat: | 11 g | Cholesterol: | 95 mg | |||
| Sodium: | 681 mg | Carbohydrates: | 30 g | Fiber: | 2 g | |||
| Protein: | 31 g | |||||||
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