Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole

Consider this simple recipe the casserole version of traditional chicken noodle soup! The key to increasing flavor is to use high-quality broth or homemade chicken stock.

Don't skip the step of slightly undercooking the noodles—it ensures they have the correct texture after baking.

While we prefer the fresh, grassy flavors of dill, you may also use parsley or chives, which are also excellent.

This casserole definitely makes me think of chicken noodle soup! Super chickeny and vibrant, ideal for any weekday dish.

Preheat the oven to 350° F. Coat a 7-by-11-inch baking dish with cooking spray.

Heat a medium saucepan of water to a boil. Cook the noodles for two minutes shorter than the package instructions. Drain and transfer to a bowl.

Heat the butter in a large nonstick skillet over medium heat. Cook until the celery, onion, garlic, and salt are soft and translucent, about 8 minutes, stirring frequently.

Stir in the flour and cook for about 30 seconds, stirring constantly. Add the broth and half-and-half; heat, stirring frequently, until the liquid thickens, about 4 minutes. 


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