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.
Dont overlook the step of slightly undercooking the noodlesit guarantees they maintain the perfect texture after baking.
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Super chickeny and brightperfect for any weeknight meal.
Lightly coat a 7-by-11-inch baking dish with cooking spray.
Bring a medium pot of water to a boil.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
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.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
