Chicken Noodle Bake
1 cup lowfat 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
10 1/2 ounces low-salt chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 Dash garlic powder
6 lasagna noodles — cooked
Vegetable cooking spray
3 cups boneless skinless chicken breasts — cooked and diced
1/2 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika
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.
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.
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. Combine breadcrumbs, 2 tablespoons parsley, and paprika; sprinkle over casserole.
Bake, uncovered, at 375ºF for 30 minutes.