Ingredients
2/3 cup chopped onion1 garlic clove, minced1 tablespoon olive oil1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes1 can (14-1/2 ounces) chicken broth1-1/2 cups chopped carrots3 celery ribs, chopped1/2 teaspoon dried savory3 tablespoons butter3 tablespoons all-purpose flour3/4 teaspoon salt1/8 teaspoon white pepper1-1/2 cups 2% milk1-1/4 cups shredded reduced-fat cheddar cheese8 ounces wide egg noodles, cooked and drained
Preparation
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.
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 cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.
