Chicken Noodle Casserole

Ingredients

2/3 C chopped onion

1 garlic clove, minced

1 T olive or canola oil

1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4″ cubes (I often use left-over chicken or turkey that I cube)

1 – 14.5 oz. can chix broth

1 1/2 C chopped carrots

3 celery ribs, chopped

1/2 t dried savory

3 T butter or margarine

3 T all-purpose flour

3/4 t salt

1/8 t white pepper

1 1/2 C milk

1 1/4 C shredded cheese

8 oz. wide egg noddles, cooked and drained (FWIW, I use whole wheat rotini)

Directions

In large non-stick skillet, saute 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 – 15 minutes or until veggies are tender.

1. Meanwhile, in a saucepan, melt butter.  Stir in the flour, salt, and pepper until smooth.  Gradually add milk.  Bring to a low 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.
2. Transfer to a 3-qt. baking dish coated with non-stick cooking spray.  [I use an ungreased 9 x 13 pyrex dish, and it works fine.]
3. Bake, uncovered, at 350 for 15 – 20 minutes or until bubbly.

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It has been my experience that certain casseroles aren’t too visually appealing [especially to kids], so I make this and sprinkle on top before baking.

1 sleeve Ritz crackers, crushed to fine crumbs

1/4 C butter

~1/2 C shredded parmesan (grated parm. will do fine, too)

Melt butter in microwave.  Use fork to stir in cracker crumbs.  Add parmesan cheese, and spread over casserole before baking.

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