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Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

a recipe photo of the Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Active Time:20 minsTotal Time:50 minsServings:8

Active Time:20 mins

Active Time:

20 mins

Total Time:50 mins

Total Time:

50 mins

Servings:8

Servings:

8

Jump to recipeCraig Ruff, cross testerThis casserole definitely reminds me of chicken noodle soup! Super chickeny and bright—perfect for any weeknight meal.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Jump to recipe

Craig Ruff, cross testerThis casserole definitely reminds me of chicken noodle soup! Super chickeny and bright—perfect for any weeknight meal.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Craig Ruff, cross testerThis casserole definitely reminds me of chicken noodle soup! Super chickeny and bright—perfect for any weeknight meal.

Craig Ruff, cross tester

This casserole definitely reminds me of chicken noodle soup! Super chickeny and bright—perfect for any weeknight meal.

the ingredients to make the Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole

Cook Mode(Keep screen awake)Ingredients3cupsegg noodles (about 5 ounces)2tablespoonsunsalted butter1cupchopped celery1cupchoppedyellow onion2tablespoonsminced garlic3/4teaspoonsalt1/4cupall-purpose flour2 1/2cupsreduced-sodium chicken broth1/2cuphalf-and-half1/4cuplemon juice1/2teaspoonground pepper1/4teaspoononion powder1/4teaspoongarlic powder3cupsshreddedrotisserie chicken1 (10-ounce) packagefrozen peas and carrots, thawed1/4cupchoppedfresh dill, divided

Cook Mode(Keep screen awake)

Ingredients

3cupsegg noodles (about 5 ounces)

2tablespoonsunsalted butter

1cupchopped celery

1cupchoppedyellow onion

2tablespoonsminced garlic

3/4teaspoonsalt

1/4cupall-purpose flour

2 1/2cupsreduced-sodium chicken broth

1/2cuphalf-and-half

1/4cuplemon juice

1/2teaspoonground pepper

1/4teaspoononion powder

1/4teaspoongarlic powder

3cupsshreddedrotisserie chicken

1 (10-ounce) packagefrozen peas and carrots, thawed

1/4cupchoppedfresh dill, divided

Directions

Bring a medium pot of water to a boil. Cook noodles for 2 minutes less than package directions. Drain and transfer to a bowl.

Heat butter in a large nonstick skillet over medium heat. Add celery, onion, garlic and salt; cook, stirring often, until tender and translucent, about 8 minutes. Stir in flour; cook, stirring constantly, for about 30 seconds. Add broth and half-and-half; cook, stirring constantly, until the liquid thickens, about 4 minutes. Stir in lemon juice, pepper, onion powder and garlic powder.

a photo of someone pouring the half-and-half into the mixture

Remove from heat; stir in chicken, the noodles, peas and carrots and 2 tablespoons dill. Transfer to the prepared baking dish. Cover with foil and bake until hot throughout, about 30 minutes. Sprinkle with the remaining 2 tablespoons dill.

a photo of the mixture being scooped into the baking dish

Nutrition InformationServing Size: about 1 cupCalories 209, Fat 6g, Saturated Fat 3g, Cholesterol 65mg, Carbohydrates 21g, Total Sugars 4g, Added Sugars 0g, Protein 16g, Fiber 2g, Sodium 407mg, Potassium 330mg

Nutrition Information

Serving Size: about 1 cupCalories 209, Fat 6g, Saturated Fat 3g, Cholesterol 65mg, Carbohydrates 21g, Total Sugars 4g, Added Sugars 0g, Protein 16g, Fiber 2g, Sodium 407mg, Potassium 330mg

Serving Size: about 1 cup

Calories 209, Fat 6g, Saturated Fat 3g, Cholesterol 65mg, Carbohydrates 21g, Total Sugars 4g, Added Sugars 0g, Protein 16g, Fiber 2g, Sodium 407mg, Potassium 330mg

EatingWell.com, January 2024

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