Chicken Noodle Bake
| Yield: | 8 Servings |
| Categories: | Chicken, Pasta, Casseroles |
| 1 | c | Lowfat Cottage Cheese; 1% |
| 1/2 | c | Light Cream Cheese |
| 1/2 | c | Nonfat Sour Cream |
| 1/2 | c | Reduced-calorie mayonnaise |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Green Bell Pepper; chopped |
| 1/4 | c | Fresh Parsley |
| 2 | tb | Icbinb-Light; *Note |
| 1/3 | c | All-Purpose Flour |
| 1/2 | c | 1% low-fat milk |
| 10 1/2 | oz | Nonfat Chicken Broth |
| 1/2 | ts | Poultry Seasoning |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ds | Garlic Powder |
| 6 | Lasagna Noodles; cooked | |
| Vegetable Cooking Spray | ||
| 3 | c | Boned and skinned chicken breast halves; cooked and chopped |
| 1/2 | c | Dry Bread Crumbs |
| 2 | tb | Fresh Parsley; chopped |
| 1/4 | ts | Paprika |
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