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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 24%
  • Fat: 8.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 26.1g
  • Carbohydrate: 33.2g
  • Fiber: 1.4g
  • Cholesterol: 50mg
  • Iron: 2.6mg
  • Sodium: 618mg
  • Calcium: 91mg

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.
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