Chicken noodle bake
Chicken Pasta Noodles
Last updated 6/12/2012 1:13:53 AM. Recipe ID 42520. Report a problem with this recipe.
Title: Chicken noodle bake
Categories: Tried, Casseroles, Chicken, Pasta
Yield: 8 Servings
1 c Lowfat Cottage Cheese; 1%
1/2 c Light Cream Cheese
1/2 c Nonfat Sour Cream
1/2 c Reduced-calorie mayonnaise
1/2 c Onion; chopped
1/2 c Green Bell Pepper; chopped
1/4 c Fresh Parsley
2 tb Icbinb-Light; *Note
1/3 c All-Purpose Flour
1/2 c 1% low-fat milk
10 1/2 oz Nonfat Chicken Broth
1/2 ts Poultry Seasoning
1/4 ts Salt
1/4 ts Pepper
1 ds Garlic Powder
6 Lasagna Noodles; cooked
Vegetable Cooking Spray
3 c Boned and skinned chicken
-breast halves; cooked and
1/2 c Dry Bread Crumbs
2 tb Fresh Parsley; chopped
1/4 ts Paprika
*NOTE: This is I Can't Believe It's Not Butter - Light
Combine first 4 ingredients in a med bowl; beat at high speed of a
mixer until well blended. Stir in onion, bell pepper and 1/4 C
parsley; set aside.
Melt the margarine in a med saucepan over medium heat. Add flour, and
cook 1 min, 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" baking dish coated with
cooking spray; top with half of cottage cheese mixture, half of
chicken, and half of sauce. Repeat with remaining noodles, cottage
cheese mixture, chicken, and sauce.
Combine breadcrumbs, 2 T parsley and paprika; sprinkle over casserole.
Bake, uncovered at 375 deg F for 30 min. Serve immediately.
Per serving: 473 Calories; 8g Fat (15% calories from fat); 36g
Protein; 61g Carbohydrate; 70mg Cholesterol; 510mg Sodium
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