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Chicken Noodle Bake

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  1% low fat cottage cheese 1 Cup (16 tbs)
  Light cream cheese 1⁄2 Cup (8 tbs)
  Nonfat sour cream 1⁄2 Cup (8 tbs)
  Nonfat mayonnaise 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Minced fresh parsley 1⁄2 Cup (8 tbs)
  Margarine 2 Tablespoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Canned low salt chicken broth 10 1⁄2 Ounce (1 Can)
  Poultry seasoning 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic powder 1 Dash
  Cooked lasagna noodles 6
  Vegetable cooking spray 1
  Diced cooked chicken breast 3 Cup (48 tbs), diced
  Dry breadcrumbs 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Paprika 1⁄4 Teaspoon

Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; beat at high speed of an electric mixer until well-blended.
Stir in onion, bell pepper, and 1/4 cup parsley; set aside.
Melt margarine in a medium saucepan over medium heat.
Add flour; cook 1 minute, stirring constantly with a wire whisk.
Gradually add milk and broth, stirring constantly.
Bring to a boil over medium heat; cook 3 minutes or until thickened, stirring constantly.
Stir in poultry seasoning, salt, pepper, and garlic powder.
Remove from heat; set sauce aside.
Arrange 3 noodles in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with half of cottage cheese mixture, half of chicken, and half of sauce.
Repeat layers, ending with sauce.
Combine breadcrumbs, 2 tablespoons parsley, and paprika; sprinkle over casserole.
Bake, uncovered, at 375° for 30 minutes.

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Chicken Noodle Bake Recipe