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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 cup 1% fat cottage cheese |
1/2 cup light cream cheese |
1/2 cup nonfat sour cream |
1/2 cup fat-free 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 flour |
1/2 cup skim milk |
1 (10 1/2 ounce) can low sodium chicken broth |
1/2 teaspoon poultry seasoning |
1/4 teaspoon salt |
1 dash garlic powder |
6 cooked lasagna noodles |
vegetable oil cooking spray |
3 cups diced cooked chicken breasts |
1/2 cup dry breadcrumbs |
2 tablespoons chopped fresh parsley |
1/4 teaspoon paprika |
Directions:
1. Combine the first 4 ingredients in a medium bowl.
2. Beat at high speed until well blended.
3. Stir in the onion, bell pepper and 1/4 cup chopped parsley.
4. Set aside.
5. Melt the margarine in a medium saucepan over medium heat.
6. Add the flour and cook 1 minute, stirring constantly with a wire whisk.
7. Gradually add milk and broth, stirring constantly.
8. Bring to a boil over medium heat and cook 3 minutes or until thickened, stirring constantly.
9. Stir in poultry seasoning, salt, pepper and garlic powder.
10. Remove from heat and set aside.
11. Arrange 3 noodles in the bottom of a 9x13 inch baking dish coating with cooking spray.
12. Top with 1/2 of the cottage cheese mixture, 1/2 the chicken and 1/2 of the sauce.
13. Repeat layers ending with the sauce.
14. Combine bread crumbs, 2 tablespoons parsley and paprika.
15. Sprinkle over casserole.
16. Bake uncovered in a 375-degree oven for 30 minutes.
17. Serve immediately.
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