Chicken Noodle Casserole
by Shannon Lang
serves: 6
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Quick and easy |
Ingredients: |
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1 med |
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onion, diced |
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1 clove |
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garlic, minced |
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1 Tbsp |
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vegetable oil |
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1 1/2 Lb |
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boneless, skinless chicken breasts, cut into 1 inch cubes |
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1 14.5 oz can |
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chicken broth |
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1 1/2 C |
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carrots, diced |
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3 ribs |
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celery, diced |
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3 Tbsp |
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butter |
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3 Tbsp |
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flour |
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1/2 tsp |
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salt |
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1/4 tsp |
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pepper |
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1 1/2 C |
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milk |
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1 1/2 C |
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shredded cheddar cheese |
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8 oz |
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wide egg noodles, cooked and drained |
Directions: |
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In a large skillet, saute onion and garlic in oil until tender. Add chicken; cook until no longer pink. Add broth, carrots, and celery. Bring to a boil. Reduce heat; cover and simmer for 10-15 min or until vegetables are tender.
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 min 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 nonstick cooking spray. Bake, uncovered, at 350 for 15-20 min or until hot and bubbly.
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