Chicken Noodle Casserole (1)

2/3 Cup onion, chopped
1 Garlic clove, minced
3/4 Teaspoon garlic powder
1 Tablespoon olive oil or canola oil
2 Pounds chicken thighs, boneless skinless, cut into 3/4" cubes
1 1/2 Cups chicken broth
1 1/2 Cups carrots, chopped
3 Celery ribs, chopped
3/4 Teaspoon dried savory
3 Tablespoons butter
3 Tablespoons all-purpose flour
1 Teaspoon salt
1/4 Teaspoon white pepper
1 1/2 Cups 2% milk
2 1/2 Cups shredded cheddar cheese
8 Ounces wide egg noodles, cooked & drained

In a large nonstick skillet, saut� onion, garlic and garlic powder 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 to15 minutes or until vegetables are tender.
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 1 1/4 cups of cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Top casserole with additional 1 1/4 cups of cheese and transfer to a 3 quart baking dish coated with nonstick cooking spray; bake uncovered, at 350�F for 15 to 20 minutes or until bubbly.
02/11/19 * * * * *