Chicken noodle casserole

2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4" cubes
1 (14 oz) can 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 oz. 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 flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in chhese until melted. Pour over chicken mixture. add noodles, mix well.

Transfer to a 3 qt. baking dish coated with nonstick spray. Bake uncovered at 350 degrees for 15-20 minutes or until bubbly.

Source: allrecipes.com