Chicken Noodle Bake
Source of Recipe
Tracey Bell, Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 106
Recipe Introduction
Freezes and reheats well
List of Ingredients
1 cup lowfat cottage cheese
1/2 cup light cream cheese
1/2 cup nonfat sour cream
1/2 cup nonfat mayonnaise
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup minced fresh parsley
2 tablespoons margarine
1/3 cup all-purpose flour
1/2 cup skim milk
10 1/2 ounces low-salt chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 Dash garlic powder
6 lasagna noodles -- cooked
Vegetable cooking spray
3 cups boneless skinless chicken breasts -- cooked and diced
1/2 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon paprikaRecipe
Combine first 4 ingredients in a medium bowl; beat at high speed of a mixer until well-blended. Stir in onion, bell pepper, and 1/4 cup parsley; set aside. Melt the margarine in a medium saucepan over medium heat. Add flour, and cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and broth, stirring constantly. Bring to a boil over medium heat, and 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 375ºF for 30 minutes. Serves 8.
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