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

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