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<p>2/3 cup chopped onion<br />1 garlic clove, minced<br />1 tablespoon olive or canola oil<br />1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes<br />1 (14.5 ounce) can chicken broth<br />1 1/2 cups chopped carrots<br />3 celery ribs, chopped<br />3 tablespoons butter or stick margarine<br />3 tablespoons all-purpose flour<br />3/4 teaspoon salt<br />1/8 teaspoon white pepper<br />1 1/2 cups 2% milk<br />1 1/4 cups shredded reduced-fat Cheddar cheese<br />8 ounces wide egg noodles, cooked and drained</p>
<p>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.</p>
<p>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.</p>
<p>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. *note you can just finish this on the stove instead of the oven. It just won't be as cripsy on top if you like it that way.</p>