Chicken Noodle Bake

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

Preparation

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.