Chicken Noodle Casserole

2/3  cup		chopped onion
1		garlic clove, minced
1  tablespoon		olive oil or canola oil
1-1/2  lb.		boneless skinless chicken breast, cut into 3/4-inch cubes
14-1/2  fl. oz.		can chicken broth low sodium
1  cup		chopped carrots
3		celery ribs, chopped1/2 t dried savories
3  tablespoons		butter
3  tablespoons		flour
1/8  teaspoon		salt
1/8  teaspoon		white pepper
1-1/2  cups		milk
3/4  cup		shredded reduced-fat cheddar cheese
8  ounces		low cholesterol wide noodles, cooked and drained
1/2  teaspoon		Ground Savory

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Noodle Casserole ingredients. The serving size for any ingredient in Chicken Noodle Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

saute onion, garlic in oil until tender
add chicken, cook and stir until no longer pink
add broth, carrots, celery and savory
reduce heat, cover and simmer for 10-15 min until veg are tender

in saucepan, melt butter, stir in flour, salt, pepper until smooth
gradually add milk
bring to boil
cook and stir for 2 min until thickened
remove from heat, stir in cheese until melted
pour over chicken mixture, add noodles, mix well

transfer to 3qt baking dish coated with nonstick cooking spray
bake uncovered at 350 degrees for 15-20 min or until bubbly