Categories: casserole, chicken, dinner

Ingredients

• 1/3 cup onion, finely chopped
• 2 cloves garlic, smashed
• 1 tbsp. olive oil
• 1 1/2 lbs. boneless chicken breasts, cubed
• 1 can chicken broth, 14.5 oz.
• 2 cups frozen peas & carrots
• 1/2 tsp italian seasoning
• 3 tbsp butter or marg
• 3 tbsp all purpose flour
• 3/4 tsp salt
• 1/8 tsp pepper
• 1 1/2 cups 2% milk
• 1 1/4 cups cheddar cheese, shredded
• 8 oz. egg noodles, cooked
• breadcrumbs or french fried onions *optional

Directions

1. In large skillet sautee onion & garlic in oil until tender.

2. Add chicken, stir & cook until no longer pink.

3. Add broth, peas & carrots, & italian seasoning.

4. Bring to a boil. Reduce heat, cover & simmer 10-15 minutes or until veggies are tender.

5. Meanwhile in saucepan, melt butter.

6. Stir in flour, salt, pepper until smooth. CONSTANTLY STIR.

7. Gradually add milk, continuing to stir constantly.

8. Bring to a boil; cook & stir for 2 minutes or until thickened.

9. Remove from heat; stir in cheese until melted.

10. Pour over chicken mixture.

11. Add noodles & mix well.

12. Transfer to 3 quart baking dish coated with non-stick spray.

13. Top with breadcrumbs or french fried onions of you choose.

14. Bake uncovered @ 350 for 15-20 minutes or until bubbly.

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