Chicken Noodle Casserole

Adapted from Healthy Cooking Magazine

2/3 cup onion, chopped
1 garlic clove, minced
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1½ lb DLM Boneless, Skinless Chicken Breasts, cut into 3/4-inch cubes
2 cups chicken broth
1½ cups carrots, chopped
3 ribs of celery, chopped
1/2 tsp dried savory
3 Tbsp butter
3 Tbsp flour
3/4 tsp sea salt
1/8 tsp white pepper
1½ cups 2% milk
1¼ cups shredded Cheddar cheese
8 oz Yoder's Amish Country Wide Egg Noodles, cooked and drained

Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray. In a large skillet, sauté onion and garlic in oil until tender. Add chicken and stir until no longer pink. Remove the chicken from the pan and set aside. 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. Add chicken back to the pan.

Meanwhile, in a saucepan, melt butter. Stir in 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 the cheese until melted. Pour over chicken mixture. Add noodles and mix well. Transfer to the prepared baking dish. Bake, uncovered, for 15-20

minutes or until bubbly.

Makes 8 servings

Per serving: 385 calories; 15g total fat; 8g saturated fat; 110mg cholesterol; 593mg sodium; 30g total carbohydrates; 32g protein;

Allergy Warning: Contains MilkContains EggsContains Wheat

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