Casserole before baking
I made this casserole for dinner tonight. I made half the recipe. The original recipe serves 8. I didn’t use carrots because we like this recipe without and I didn’t have any in the refrigerator.
Chicken has many advantages like being an inexpensive option for your menu’s main dish. Beyond the classic roast chicken, experiment with budget-conscious thighs, drumsticks and wings. The more flavorful darker meat stands up to spiced stews and braises, and stays moist when frying and roasting. If a recipe calls for skinned and boned chicken breast, save a few pennies by buying it on the bone and take a few extra minutes in your prep time for doing it yourself.
This recipe uses reduced-fat cheddar and low-fat milk to keep it creamy but light. The cheese makes this recipe very flavorful.
Chicken Noodle Casserole
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
2 cups chicken broth made with 3 teaspoons Watkins Chicken Soup Base and 2 cups boiling water
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon Watkins Thyme
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon Watkins Black Pepper
1 1/2 cups 2 percent milk
1 1/4 cups shredded reduced-fat cheddar cheese
8 ounces wide egg noodles, cooked and drained
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 thyme. 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-quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly. Serves 8.
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