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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Ingredients:
2/3 cup chopped onion |
1 garlic clove, minced |
1 tablespoon olive oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 3/4 inch cubes |
1 (14 1/2 ounce) can 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% low-fat milk |
1 1/4 cups cheddar cheese, shredded |
8 ounces wide egg noodles, cooked and drained |
Directions:
1. In a large nonstick skillet, saute onion and garlic in 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.
2. 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 heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
3. Transfer to a 3 quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.
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