Chicken Noodle Bake

This low-fat chicken lasagna recipe is filled with tender diced chicken, low-fat cheeses. onion, and bell pepper. You can make it ahead, freeze and reheat when you need a hearty meal.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 24 %
Fat 8.4 g
Satfat 2.9 g
Monofat 3.1 g
Polyfat 1.7 g
Protein 26.1 g
Carbohydrate 33.2 g
Fiber 1.4 g
Cholesterol 50 mg
Iron 2.6 mg
Sodium 618 mg
Calcium 91 mg


1 cup 1% low-fat cottage cheese
1/2 cup light cream cheese
1/2 cup nonfat sour cream
1/2 cup nonfat mayonnaise
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup minced fresh parsley
2 tablespoons margarine
1/3 cup all-purpose flour
1/2 cup skim milk
1 (10 1/2-ounce) can low-salt chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of garlic powder
6 cooked lasagna noodles
Vegetable cooking spray
3 cups diced cooked chicken breast
1/2 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika


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.