"I work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements." —Lori Gleason of Minneapolis, Minnesota." From Light And Tasty Magazine


INGREDIENTS



* 2/3 cup chopped onion
* 1 garlic clove, minced
* 1 tablespoon olive 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
* 1/8 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


SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 15 min.
TOTAL 35 min.


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° for 15-20 minutes or until bubbly. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 cup) equals 343 calories, 11 g fat (5 g saturated fat), 95 mg cholesterol, 681 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.