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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 low-fat milk
- 1 1/4 cups cheddar cheese, shredded
- 8 ounces wide egg noodles, cooked and drained
Details
Servings 8
Preparation time 20mins
Cooking time 35mins
Adapted from food.com
Preparation
Step 1
Prep Time: 20 mins
Total Time: 35 mins
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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