Homestlye Chicken Noodle Casserole Recipe

In a large sauté pan, skillet, or Dutch oven, melt 2 tablespoons butter over medium heat.

Add the onion and carrots, cooking and stirring frequently until the onion softens, about 5 to 7 minutes. Transfer the sautéed vegetables to a bowl and set aside.

Add the remaining 2 tablespoons butter to the now-empty skillet. Once the butter is melted, stir in the flour and cook, stirring constantly, for 1 minute to make a roux.

Slowly whisk in the half-and-half and chicken broth, adding a little at a time to keep the sauce smooth and lump-free. Bring the sauce to a simmer, stirring constantly, then stir in the thyme, salt, and pepper. Reduce the heat to medium-low and simmer, stirring often, until the sauce is slightly thickened, about 5 minutes.

Remove the pan from the heat and transfer the chicken to a plate to cool. While it cools, preheat your oven to 425 degrees F.

Stir the lemon juice and half of the sharp cheddar cheese into the sauce until the cheese melts. Taste and adjust seasoning if needed. Once the chicken is cool enough to handle, shred it into bite-sized pieces.