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Chicken Noodle Casserole
by Shannon Lang
serves: 6
  Quick and easy
Ingredients:
  1 med   onion, diced
  1 clove   garlic, minced
  1 Tbsp   vegetable oil
  1 1/2 Lb   boneless, skinless chicken breasts, cut into 1 inch cubes
  1 14.5 oz can   chicken broth
  1 1/2 C   carrots, diced
  3 ribs   celery, diced
  3 Tbsp   butter
  3 Tbsp   flour
  1/2 tsp   salt
  1/4 tsp   pepper
  1 1/2 C   milk
  1 1/2 C   shredded cheddar cheese
  8 oz   wide egg noodles, cooked and drained
Directions:
  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.