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Chicken Noodle Casserole by Shannon Lang serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Poultry
Quick & Easy