Meat & Poultry Chicken Healthy Chicken Main Dish Recipes Healthy Chicken Casserole Recipes Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole 5.0 (2) 2 Reviews 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. By Liv Dansky Liv Dansky Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on January 26, 2024 Tested by Craig Ruff Tested by Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Active Time: 20 mins Total Time: 50 mins Servings: 8 Nutrition Profile: Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free High-Protein 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 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 Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. 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. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless 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. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless 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 EatingWell.com, January 2024 Rate It Print