Chicken noodle bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lowfat Cottage Cheese; 1% |
| ½ | cup | Light Cream Cheese |
| ½ | cup | Nonfat Sour Cream |
| ½ | cup | Reduced-calorie mayonnaise |
| ½ | cup | Onion; chopped |
| ½ | cup | Green Bell Pepper; chopped |
| ¼ | cup | Fresh Parsley |
| 2 | tablespoons | Icbinb-Light; *Note |
| ⅓ | cup | All-Purpose Flour |
| ½ | cup | 1% low-fat milk |
| 10½ | ounce | Nonfat Chicken Broth |
| ½ | teaspoon | Poultry Seasoning |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | dash | Garlic Powder |
| 6 | Lasagna Noodles; cooked | |
| Vegetable Cooking Spray | ||
| 3 | cups | Boned and skinned chicken breast halves; cooked and chopped |
| ½ | cup | Dry Bread Crumbs |
| 2 | tablespoons | Fresh Parsley; chopped |
| ¼ | teaspoon | Paprika |
Directions
*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 ¼ 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 by: Cooking Light, Jan/Feb 1996, pg 106 Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on Feb 2, 98