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.' --Lori Gleason of Minneapolis, Minnesota

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

348 calories; protein 31.4g; carbohydrates 29.7g; fat 10.9g; cholesterol 93.5mg; sodium 679.3mg. Full Nutrition
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Reviews (440)

Rating: 4 stars
03/14/2008
I have a lot to say about this one! Hope I help someone! *Leave out the garlic completely unless you're a big fan of it. It was my husband's only complaint. You cook the chicken with the garlic so it gets IN the chicken and he def wasn't for that. *Make sure you chop up chicken and all veg before hand. Basically pretend you're on a cooking show and need it all on display premeasured. That would have saved a lot of frustration. *Make sure there's no dirty dishes already in the sink.. lol lots of comments complain about the amount of dishes but if I had washed the dirty ones before cooking it wasn't so bad. *The noodle amount confused me. 8 oz is 225 grams and my husband told me they prob mean 225g COOKED. And it's like.. a 1 person serving of noodles! So I doubled it... but maybe I used the wrong kind, no idea. I think you could substitute lots of diff noodles like bowtie or something too. *I think it would have been good with a half cup of peas but that's our personal taste... *if you like your veg in casseroles cooked well then def cook them longer because I did as long as said but maybe longer and they came out still a bit firm... but I didn't mind at all. *I didn't have savory but I don't even know what it is so I took the advice in the reviews and used italian seasoning and while the smell of it was sooo strong while cooking, it wasn't overpowering in the final product... Bottom LINE: My husband cleaned the plate and said it's worth making again which mad Read More
(174)
Rating: 5 stars
03/01/2007
AWESOME RECIPE LORI! Thanks for submitting. I substituted 1 tsp. poultry seasoning and used shredded colby jack cheese, and black pepper because I didn't have savory, cheddar, or white pepper. Next time I will double the black pepper. I also used the cooked meat from a 3 lb. chicken that I had in the freezer. This may have been a little more chicken than the recipe called for. It filled my 9 x 13 pan to the brim, but did not boil over in the oven. Colorful, appetizing appearance, and TERRIFIC TASTE. This is big time comfort food. I will make it often. Read More
(82)
Rating: 4 stars
11/26/2007
This was a good dish but I'm not sure it's worth the time and effort. By the time you cook the chicken separately, cook the noodles separately, and do what you have to do with the vegetables and sauce, it took quite a bit of time...and then you still have to throw it in the oven. A good comfort food dish but make sure you have the time. Read More
(56)
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Rating: 5 stars
12/19/2006
I was pleasently suprised by this casserole since I do not like chicken noodle soup and I did not think it was a lot of work to make...I made this for a Sunday lunch when my mother-in-law came to visit and she loved it also, even my casserole hating partner ate it and went back for seconds. The only changes I made was instead of savory I used a bit of thyme and sage, and instead of egg noodles I used penne pasta, I added some red onion, and topped it with buttered cracker crumbs. This was the first time an entire casserole disappeared and I would/will make it again. Read More
(40)
Rating: 5 stars
11/08/2006
Very good. I used regular milk and I think maybe a bit too much, along with a bit too much chicken broth (I added more than the recipe called for - not smart!). Anyways, mine turned into more of a stroganoff style pasta dish but it was still excellent. We all had 2nds and 3rds. Next time, I'll be sure to follow the recipe exactly and I'm sure it'll turn out thicker. Highly recommend this recipe - was pretty easy and finally, a chicken casserole recipe that doesn't call for condensed soup!!!! WOOO! Read More
(26)
Rating: 5 stars
07/22/2007
I did not follow the recipe exactly: I swaped the flour, butter, and chicken broth for cream of chicken and mushroom. Instead of white meat chicken, I traded in dark meat chicken. I layered macaroni dumpling noodles on the bottom, the sauteed chicken and veggies in the middle, and spread the cream of chicken and mushroom over top. I baked it for about a half hour at 300 degrees and then sprinkled some cheddar to melt. It turned out yummy! Great recipe! Read More
(24)
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Rating: 5 stars
08/24/2008
I was happy to find a casserole recipe that didn't call for soup! This is a fresh tasting, rib stickin' dish that my family loved. While cooking the cheese sauce, I added a little dry mustard and cayenne to add a little flavor and heat, otherwise I made it exactly as directed. I was afraid the casserole would be too soupy, so I let it sit on the counter for a few minutes to let the noodles absorb that wonderful cheesy liquid. Try cutting the chicken while it's still mostly frozen to make it easier. Again, I really appreciate this recipe. Since there's no soup, it tastes fresher! Read More
(23)
Rating: 4 stars
01/24/2007
I made this meal last two nights ago for dinner, I used sage instead of savory and topped with bread crumbs and it was great my family enjoyed every bit of it!!!!! Read More
(15)
Rating: 5 stars
10/19/2006
This is excellent - tastes like chicken noodle soup in a casserole. You can change the veggies around to use what you have - broccoli, spinach, leeks, whatever. Read More
(11)