Chicken Noodle Bake

Ingredients

• 3 cups chicken breast diced cooked
• 6  lasagna noodles cooked
• 0.5 cup breadcrumbs dry
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh minced
• 2 tablespoons parsley fresh chopped
• 1 Dash garlic powder 
• 0.5 cup bell pepper green chopped
• 0.5 cup cream cheese light
• 1 cup curd cottage cheese 1% low-fat
• 10.5 ounce low-salt chicken broth canned
• 2 tablespoons butter 
• 0.5 cup nonfat mayonnaise 
• 0.5 cup nonfat cream sour
• 0.5 cup onion chopped
• 0.3 teaspoon paprika 
• 0.3 teaspoon pepper 
• 0.5 teaspoon poultry seasoning 
• 0.3 teaspoon salt 
• 0.5 cup skim milk 

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender
• baking pan

Directions

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.
3. 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.
4. Remove from heat; set sauce aside.
5. 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.
6. Combine breadcrumbs, 2 tablespoons parsley, and paprika; sprinkle over casserole.
7. Bake, uncovered, at 375 for 30 minutes.
8. Serve immediately.