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Hearty Chicken Noodle Casserole

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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 servings


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


  • 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 cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.
Nutrition Facts
1 cup: 343 calories, 11g fat (5g saturated fat), 95mg cholesterol, 681mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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  • Simplegardener
    Jan 5, 2019

    Very good and thanks for sharing.

  • dublinlab
    Feb 2, 2016

    I used left over roast chicken so l did not fry. I added a tsp of sambal, should have been more.It was very good, it took longer to make than said....but l boiled the noodles then did everything in the same pan, pot. I mixed the flour and butter so long didn't need to have another pot, added to the veg. And added the milk.I would make this again. Janet. VFE

  • MaStarrr
    Jan 10, 2015

    My 17-year old son has made this three times this winter and everyone who tries it, loves it! Thanks for sharing it with us! It's a winner!!

  • astarzynski
    Jan 9, 2014

    Good quick meal and the family loved it.

  • KallyL
    Apr 10, 2013

    No comment left

  • JulianneDecker
    Dec 30, 2012

    I've made this several times, hearty comfort food! My family loves it!

  • cathiejr
    Dec 14, 2011

    This recipe is also easily adapted for a gluten-free diet. Noodles made from brown rice can be used, and you can change the 3 tbsp of flour to 3 tbsp of corn starch.

  • icomefromalabama
    Oct 26, 2011

    This recipe is easy, relatively quick, and the flavors were good. But I found the proportions to be off. There was far too much liquid, even after I removed some from the vegetable-and-chicken mixture, before adding the noodles and sauce. After baking for the designated time, the dish was soupy; after baking seven extra minutes, at which point the top layer started to get crispy, it was still not a casserole. It tasted good, but was not what I expected after reading the recipe.

  • 1Heart4Jesus
    Oct 16, 2011

    This is one of my go-to favorites. I've made this many times and love it every time. It's filling without being too heavy. Great on those cold days/nights!

  • Chris Recipes
    May 9, 2011

    My family LOVED this simple casserole. Our store did not have savory, so I substituted a scant measurement of poultry seasoning & used about 1 cup mild cheddar.