Chicken Noodle Hot Dish

8 servings

Ingredients
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 can chicken broth
1-1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or margarine
3 tablespoons all purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1-1/2 cups 2% milk
1-1/4 cups shredded reduced fat cheddar cheese
8 ounces wide egg noodles, cooked and drained

In a large non stick skillet, sauté onion and garlic in oil until tender.  Add chicken, cook and stir till 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 until thickened.  Remove from heat, stir in cheese until melted.  Pour over chicken mixture.  Add noodles, mix well.

Transfer to a 3 quart baking dish, coated with non stick spray,  bake, uncovered, at 350 for 15-20 minutes or until bubbly.