Thursday, July 29, 2010
Recipe: Chicken Noodle Bake
Fresh ingredients from my garden. Fresh carrots and celery - Yum!
I had to try a new recipe: Chicken Noodle Bake
8 oz spiral noodles (I just eye balled it - because I only have bulk in my food storage)
1 small onion, chopped
1 clove garlic, minced
1 Tablespoon olive oil
3 chicken breasts, cubed
1 cup chicken broth
1 1/2 cups sliced carrots
3 ribs celery, sliced
1 1/2 Tablespoon Butter
3 Tablespoons flour
1 1/2 cups milk (I used my mixed up powdered milk)
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 - 1/2 teaspoon dill (optional) I used 1/4 teaspoon
3/4 cup grated cheese
Cook noodles in salted boiling water in a large pan. Drain and return to pan.
Saute onion, garlic, and chicken in oil til chicken is no longer pink.
Add to noodles in the large pan.
Pour vegetables and broth into the same skillet you cooked the chicken.
Simmer for 10-15 minutes or until tender.
Add to the noodles and chicken mixture.
Meanwhile, melt the butter in a saucepan. Whisk in the flour until smooth.
Slowly whisk in the milk. cook over medium heat; boil for at least 2 minutes.
Pour over the noodle mixture, stir to combine, and pour in a greased 3 quart casserole dish. (sorry no picture). Bake at 350 degrees for about 15 - 20 minutes, or until bubbly
Serve! Both Brady and I loved it! We will definitely make this again.