Active Time: 20 minutes

Total Time: 50 minutes

Servings: 8

Nutrition Profile:

Sesame-Free

Diabetes-Appropriate

Nut-Free

Soy-Free

High-Protein

Ingredients:

- 3 cups of egg noodles

- 2 tablespoons of unsalted butter

- 1 cup of chopped celery

- 1 cup of chopped yellow onion

- 2 tablespoons of minced garlic

- 3/4 teaspoon of salt

- 1/4 cup of all-purpose flour

- 2 1/2 cups of reduced-sodium chicken broth

- 1/2 cup of half-and-half

- 1/4 cup of lemon juice

- 1/2 teaspoon of ground pepper

- 1/4 teaspoon of onion powder

- 1/4 teaspoon of garlic powder

- 3 cups of shredded rotisserie chicken

- 1 (10-ounce) package of frozen peas and carrots, thawed

- 1/4 cup of chopped fresh dill (divided)

Directions:

1. Preheat the 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 the noodles for 2 minutes less than the package directions. Drain and transfer to a bowl.

3. Heat the butter in a large nonstick skillet over medium heat. Add the celery, onion, garlic, and salt. Cook, stirring often, until tender and translucent for about 8 minutes.

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

5. Stir in the lemon juice, ground pepper, onion powder, and garlic powder. Remove from heat.

6. Stir in the shredded chicken, noodles, peas and carrots, and 2 tablespoons of chopped fresh dill. Transfer to the prepared baking dish.

7. Cover the dish with foil and bake until hot throughout for about 30 minutes. Sprinkle with the remaining 2 tablespoons of chopped fresh dill.

Nutrition Information:

Serving Size: about 1 cup

Calories: 209

Fat: 6g

Saturated Fat: 3g

Cholesterol: 65mg

Carbohydrates: 21g

Total Sugars: 4g

Added Sugars: 0g

Protein: 16g

Fiber: 2g

Sodium: 407mg

Potassium: 330mg