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.

Ingredient

• 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

Direction

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.