Lori's Chicken Noodle Casserole

4.3
(440)
344 Reviews
5 Photos

I work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements.

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Published on August 3, 2021
5
5
5
5
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ⅔ cup chopped onion

  • 1 garlic clove, minced

  • 1 tablespoon olive or canola oil

  • 1 ½ pounds boneless skinless chicken breasts, cut into 3/4-inch cubes

  • 1 (14.5 ounce) can chicken broth

  • 1 ½ cups chopped carrots

  • 3 celery ribs, chopped

  • ½ teaspoon dried savory

  • 3 tablespoons butter or stick margarine

  • 3 tablespoons all-purpose flour

  • ¾ teaspoon salt

  • ⅛ teaspoon white pepper

  • 1 ½ cups 2% milk

  • 1 ¼ cups shredded reduced-fat Cheddar cheese

  • 8 ounces wide egg noodles, cooked and drained

Directions

  1. 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.

  2. Meanwhile, in a 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 noodles; mix well.

  3. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.

Tips

Nutritional Analysis: One serving (1 cup) equals 343 calories, 11 g fat (5 g saturated fat), 95 mg cholesterol, 681 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.