Chicken Noodle Casserole
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)
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.
- 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.
- 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.]
- Bake, uncovered, at 350 for 15 – 20 minutes or until bubbly.
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.