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 by: Cooking Light, Jan/Feb 1996, pg 106

Posted to TNT Recipes Digest by Betsy Burtis on
Feb 2, 98