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
           -chopped
    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
  
  Recipe