Combine first 4 ingredients in a medium bowl; beat at high speed of a mixer until well-blended. Stir in onion, bell pepper, and 1/4 cup parsley; set aside.
Melt the margarine in a medium saucepan over medium heat. Add flour, and cook 1 minute, 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-inch 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.
Combine breadcrumbs, 2 tablespoons parsley, and paprika; sprinkle over casserole. Bake, uncovered, at 375° for 30 minutes. Serve immediately.
We love this recipe, and our kids like it too. We make it in two 8X8 pans and freeze one. It freezes very well. We don't care for green peppers, so we use red. We also use regular chicken broth, which may help the comment about "blandness" in other reviews.
My husband and I really liked this! I added sauteed mushrooms to the sauce, which gave lots of flavor. I used no-boil noodles (and added extra broth to the sauce to give them more moisture). I left out green pepper and mayo. Next time I may add a bit of parmesan to the dairy layer. This is a nice use of leftover chicken. I would serve this to family & friends, but maybe not to someone I really wanted to impress.
I was not a huge fan of this recipe. As other reviewers note, it was pretty bland. Not worth the time put into it. Perhaps with some additional spices and veggies (broccoli might be a nice addition?), this could have potential. Sauteeing the peppers and onions before adding to the sauce may add another dimension as well. As is, I would definitely not make again, but it could be a good base recipe on which to try new variations.
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