Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole

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Imagine this simple recipe as the casserole version of classic chicken noodle soup! The key to enhancing the flavor is using high-quality broth or homemade chicken stock. Don’t overlook the step of slightly undercooking the noodles—it guarantees they maintain the perfect texture after baking. While we enjoy the fresh, grassy notes of dill, feel free to use parsley or chives as equally delicious alternatives.

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

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

Active Time:
20 mins
Total Time:
50 mins
Servings:
8

Craig Ruff, cross tester

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

— Craig Ruff, cross tester
the ingredients to make the Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole

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

Ingredients

  • 3 cups egg noodles (about 5 ounces)

  • 2 tablespoons unsalted butter

  • 1 cup chopped celery

  • 1 cup chopped yellow onion

  • 2 tablespoons minced garlic

  • 3/4 teaspoon salt

  • 1/4 cup all-purpose flour

  • 2 1/2 cups reduced-sodium chicken broth

  • 1/2 cup half-and-half

  • 1/4 cup lemon juice

  • 1/2 teaspoon ground pepper

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 3 cups shredded rotisserie chicken

  • 1 (10-ounce) package frozen peas and carrots, thawed

  • 1/4 cup chopped fresh dill, divided

Directions

  1. Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

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

  3. 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

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

  4. 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

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

Nutrition Information

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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