Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole

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.
4. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
5. 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.