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)
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
- Preheat oven to 375.
- 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.
- 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.
- 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.)
- Combine breadcrumbs, 2 T. parsley, and paprika; sprinkle over casserole. Bake, uncovered, at 375 degrees for 30 minutes. Serve immediately.