ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Noodle Bake

Yield 8 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Combine breadcrumbs, 2 tablespoons parsley, and paprika; sprinkle over casserole. Bake, uncovered, at 375° for 30 minutes. Serve immediately.