- 8
Ingredients
- 1 lbs chicken breasts, boneless and skinless
- 2/3 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 cups skim milk
- 3 chopped celery ribs
- 1 )14 oz) can chicken broth
- 1/4 teaspoon white pepper
- 8 oz cooked egg noodles or cooked pasta
- 1 tablespoon canola oil or olive oil
- 1 cups shredded cheddar cheese
- 1 minced garlic clove
- 3 tablespoons butter
- 1 cups chopped carrots
- 1/2 teaspoon salt
- 1/2 teaspoon dried savory
Preparation
Step 1
Cut chicken breasts into 1 inch cubes.
Saute garlic with onion in oil in big skillet until soft.
Add chicken and cook, stirring all the time, until it is no longer pink.
Add celery, savory, carrots, and broth and bring the mixture to boil.
Turn heat down, cover skillet and simmer mixture for about 12 minutes or until vegetables are soft.
Preheat oven to 350 degrees.
Melt butter in saucepan, and then stir in salt, pepper, and flour until smooth.
Add milk gradually and bring mixture to boil.
Cook it, stirring, for another couple of minutes or until thick, remove pan from heat and stir in cheese.
Pour this over chicken in skillet.
Add egg noodles or pasta, mixing well.
Put everything in 3 quart baking dish which has been coated with nonstick cooking spray and bake until bubbly.
This will take about 18 minutes.