I made this last night and it’s a keeper.
I used double the chicken and doubled the cheesy-sauce
Made a 13 x 9″ pan plus an 8 x 8″ pan
More than enough for all 7 of us with PLENTY for leftovers
I don’t like celery or carrots so I omitted the celery and I used the frozen carrot and peas
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 can (14 1/2 ounces) 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 percent milk
1 1/4 cups shredded reduced-fat cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, sauté 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 to 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-quart baking dish coated with nonstick cooking spray.
Bake, uncovered, at 350 degrees F for 15 to 20 minutes or until bubbly.