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.
- 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.
