Chicken Noodle Casserole 2/3 c. chopped onion 1 garlic clove, minced 1 Tbsp. olive oil 1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch cubes 1 can (14.5 oz.) chicken broth 1 1/2 c. chopped carrots 3 celery ribs, chopped 1/2 tsp. dried savory 3 Tbsp. butter, cubed 1/3 c. all purpose flour 3/4 tsp. salt 1/8 tsp. pepper 2 c. milk 1 1/2 c. shredded cheddar cheese 8 oz. wide egg noodles, cooked and drained. In a large nonstick 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 vegetables are tender. Meanwhile, in a large 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 the noodles; mix well. Transfer to a greased 3 quart baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly. Yield: 8 servings.
~Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
