Chicken Noodle Bake

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I found this recipe in an old cooking light magazine. It freezes well and is easy to reheat. This is a big hit with my family.

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Steps

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Combine the first 4 ingredients in a medium bowl.

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Beat at high speed until well blended.

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Stir in the onion , bell pepper and 1 / 4 cup chopped parsley.

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Set aside.

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Melt the margarine in a medium saucepan over medium heat.

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Add the flour and cook 1 minute , stirring constantly with a wire whisk.

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Gradually add milk and broth , stirring constantly.

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Bring to a boil over medium heat and cook 3 minutes or until thickened , stirring constantly.

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Stir in poultry seasoning , salt , pepper and garlic powder.

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Remove from heat and set aside.

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Arrange 3 noodles in the bottom of a 9x13 inch baking dish coating with cooking spray.

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Top with 1 / 2 of the cottage cheese mixture , 1 / 2 the chicken and 1 / 2 of the sauce.

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Repeat layers ending with the sauce.

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Combine bread crumbs , 2 tablespoons parsley and paprika.

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Sprinkle over casserole.

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Bake uncovered in a 375-degree oven for 30 minutes.

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Serve immediately.

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Ingredients

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1% fat cottage cheese, light cream cheese, nonfat sour cream, fat-free mayonnaise, onion, green bell pepper, fresh parsley, margarine, flour, skim milk, low sodium chicken broth, poultry seasoning, salt, garlic powder, lasagna noodles, vegetable oil cooking spray, cooked chicken breasts, dry breadcrumbs, paprika