Chicken Noodle Bake Recipe

Name: Chicken Noodle Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 375u00b0 for 30 minutes. Serve immediately.

1495

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup 1% low-fat cottage cheese, 1/2 cup light cream cheese, 1/2 cup nonfat sour cream, 1/2 cup nonfat mayonnaise, and more.

Yes, Chicken Noodle Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions