chicken noodle casserole

One word YUM! Now my kids like casseroles and so do I but I rarely ever use an actual recipe. I just wing it and throw in what I think sounds good :). But I got this recipe from my cloth diaper board and OMG is it good. And filling, and full of lots of good stuff too! The kids declared it the BEST EVER! Yay!! I will post the recipe at the bottom but first a few pictures.

Nathaniel Reading the fourth book in the Maximum Ride Series By. James Patterson. He is LOVING these books! If you have a child ages 9 and up that loves to read check them out!
Brianna says Yum! (she ate 3 servings!)
Look at the concentration!

And now for the recipe! (Though next time I am adding broccoli!)


2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil or canola 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 or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1 1/2 cups 2 percent milk
1 1/4 cups shredded reduced-fat cheddar cheese
8 ounces wide egg noodles, cooked and drained



DIRECTIONS
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 nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.