Saturday, December 31, 2011

Chicken Noodle Bake

This recipe is really good chicken!  Or, in my case, really good turkey!  It's creamy, delicious, and very filling.  I served it with green salad, green beans, and grapes (red, not green).  I made a lot of changes to the recipe because I made it according to ingredients I had on hand.  I'm sure it would still be good if you followed the original recipe!  Mom and Dad, I think you would really enjoy this recipe (although you might want to half it; it makes a lot)!  The list of ingredients looks rather daunting, but the recipe is really quick and easy to make, especially if the chicken or turkey is pre-cooked and ready to go.

Chicken Noodle Bake
Adapted from Weight Watchers Magazine Six O'Clock Solutions

1 cup 1% low-fat cottage cheese (I used non-fat)
1/2 cup tub-style light cream cheese (I used regular)
1/2 cup fat-free mayonnaise (I used light)
1/2 cup fat-free sour cream (I used regular, but if I had light I would have used it; I don't like fat free)
1/2 cup chopped onion
1/2 cup chopped green bell pepper (I used a chopped red bell pepper from my freezer)
1/4 cup minced fresh parsley

2 T. stick margarine (I used butter, and I added an extra tablespoon)
1/3 cup all-purpose flour
1/2 cup skim milk (I used 1%)
1 can (10 1/2 oz) low-salt chicken broth (I used water and 2 chicken bouillon cubes)
1/2 tsp. poultry seasoning
1/4 tsp. salt (I omitted completely because of the bouillon cubes)
1/4 tsp. pepper
Dash of garlic powder

6 cooked lasagna noodles, cooked without salt or fat (I used mini bow-tie pasta, 1/2 of a 1 lb package)
Cooking spray
3 cups diced cooked chicken breast, divided (I used leftover sweetheart roast turkey)

1/2 cup dry breadcrumbs (I used half of a hamburger bun and processed my own crumbs)
2 T. chopped fresh parsley
1/4 tsp. paprika
  1. Preheat oven to 375.  
  2. Combine first 4 ingredients; beat at high speed of a mixer until well blended (I used my kitchenaid mixer).  Stir in onion, bell pepper, and 1/4 cup parsley, and set aside.
  3. Melt margarine over medium heat in a medium saucepan (I used a nonstick skillet).  Add flour, and cook 1 minute, stirring constantly with a whisk.  Gradually add skim milk and broth, stirring constantly.  Bring to a boil over medium heat; cook 3 minutes or until mixture is thick, stirring constantly.  Remove from heat; stir in poultry seasoning and next 3 ingredients.
  4. Arrange 3 noodles in a 13x9 baking dish coated with cooking spray; top with half of cottage cheese mixture, half of chicken, and half of sauce.  Repeat layers, ending with sauce.  (I just mixed everything together in a big tupperware bowl and then dumped it all in the baking dish.)
  5. Combine breadcrumbs, 2 T. parsley, and paprika; sprinkle over casserole.  Bake, uncovered, at 375 degrees for 30 minutes.  Serve immediately.
Yield:  8 servings.  As originally written, the recipe is 7 WW points and has 321 calories.  I'm sure as I made it, it was more calories and points, but it was delicious!


  1. I made this for lunch today, Jan. 4, 2012. It is a "keeper." I broke up 4 lasagna noodles and cooked them and mixed them in with the other ingredients. I had to use 2 tablespoons of butter with the flour.

  2. I forgot to tell you that I cut the recipe in half for Dad and I.

  3. Mom, so you used 2 T. of butter for half the recipe, right?

  4. Yes. If I had weighed the flour to 1.35 ounces, I probably wouldn't have. I just "eyeballed" half of 1/3 cup, and it made it really floury. I therefore, had to add another tablespoon of butter to make the flour like it is supposed to look as it cooks for a thickener.