Chicken and Noodles Recipe

4 servings

Ingredients:

3 tablespoons margarine or butter

1/4 cup all-purpose flour

1/4 teaspoon each: dried sage and marjoram leaves

2 cups reduced-sodium chicken broth

1 package frozen mixed vegetables

1 pound boneless, skinless chicken breast, cubed

8 ounces thin egg noodles, cooked

3 tablespoons diced pimientos

1/4 teaspoon black pepper

1/4 cup unseasoned dry bread crumbs

Method:

Melt margarine in large saucepan over medium heat, whisk in flour and herbs, cook 1 minute. Whisk in flour and herbs, cook 1 minute. Whisk in broth and heat to boiling, whisking until thickened, about 1 minute. Combine with remaining ingredients, except bread crumbs, in 2-quart casserole, sprinkle with bread crumbs. Bake, uncovered, at 350 degrees until hot and browned, about 30 minutes.

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