Chicken Noodle Casserole

2/3 cup chopped onion

1 garlic clove, minced

1 tablespoon olive oil

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes

1 can (14-1/2 ounces) chicken broth

1-1/2 cups chopped carrots

3 celery ribs, chopped

1/2 teaspoon dried savory

3 tablespoons butter

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 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.

From Taste of Home