Chicken Noodle Bake

• 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

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 375u0b0 for 30 minutes. Serve immediately.

cottage cheese, light cream cheese, nonfat sour cream, nonfat mayonnaise, onion, green bell pepper, fresh parsley, margarine, flour, milk, lowsalt chicken broth, poultry seasoning, salt, pepper, garlic, lasagna noodles, vegetable cooking spray, chicken breast, breadcrumbs, parsley, paprika

Taken from www.myrecipes.com/recipe/chicken-noodle-bake (may not work)