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% fat cottage cheese; ½ cup light cream cheese; ½ cup nonfat sour cream; ½ cup fat-free mayonnaise; ½ cup chopped onion; ½ cup chopped green bell pepper; ¼ cup minced fresh parsley; 2 tablespoons margarine; ⅓ cup flour; ½ cup skim milk; 1 (10 1/2 ounce) can low sodium chicken broth; ½ teaspoon poultry seasoning; ¼ teaspoon salt; 1 dash garlic powder; 6 cooked lasagna noodles; vegetable oil cooking spray; 3 cups diced cooked chicken breasts; ½ cup dry breadcrumbs; 2 tablespoons chopped fresh parsley; ¼ teaspoon paprika

Servings: persons

1 cup 1% fat cottage cheese
½ cup light cream cheese
½ cup nonfat sour cream
½ cup fat-free mayonnaise
½ cup chopped onion
½ cup chopped green bell pepper
¼ cup minced fresh parsley
2 tablespoons margarine
⅓ cup flour
½ cup skim milk
1 (10 1/2 ounce) can low sodium chicken broth
½ teaspoon poultry seasoning
¼ teaspoon salt
1 dash garlic powder
6 cooked lasagna noodles
vegetable oil cooking spray
3 cups diced cooked chicken breasts
½ cup dry breadcrumbs
2 tablespoons chopped fresh parsley
¼ teaspoon paprika

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.

1532

kcal

Calories

Fat

146

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

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 cup 1% fat cottage cheese, ½ cup light cream cheese, ½ cup nonfat sour cream, ½ cup fat-free 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