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  • Total Time:
  • Prep Time: 20 min
  • Cook Time: 15 min

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Ingredients

For 8 Servings

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Directions

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  • 1 In a large nonstick skillet, saute onion and garlic in 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.
  • 2 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 heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
  • 3 Transfer to a 3 quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.

Directions

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1. In a large nonstick skillet, saute onion and garlic in 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.
2. 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 heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
3. Transfer to a 3 quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.
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