Chicken Noodle Bake
|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)|
|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|
|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|
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.