Lower Fat Cheesy Chicken and Noodles - OAMC Recipe

Name: Lower Fat Cheesy Chicken and Noodles - OAMC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup flour; 2 teaspoons chicken base (I use better than bouillon); 1 ½ cups milk (skim works fine); 8 ounces egg noodles; 1 ½ cups low fat cottage cheese; ½ cup diced celery; ½ cup diced onion; ½ cup diced green pepper; 2 cups chopped cooked chicken; 1 cup shredded mozzarella cheese (low fat or fat free); 1 ½ cups chicken broth; ½ cup grated parmesan cheese; 4 ounces sliced mushrooms; ½ teaspoon fresh thyme; 1 garlic clove, minced; 1 cup frozen carrots

Servings: persons

¼ cup flour
2 teaspoons chicken base (I use better than bouillon)
1 ½ cups milk (skim works fine)
8 ounces egg noodles
1 ½ cups low fat cottage cheese
½ cup diced celery
½ cup diced onion
½ cup diced green pepper
2 cups chopped cooked chicken
1 cup shredded mozzarella cheese (low fat or fat free)
1 ½ cups chicken broth
½ cup grated parmesan cheese
4 ounces sliced mushrooms
½ teaspoon fresh thyme
1 garlic clove, minced
1 cup frozen carrots

1
To make white sauce:.
2
Mix together the chicken base and flour in a large glass measuring cup.
3
Add milk gradually and whisk to blend.
4
Place in microwave and heat for 1 minute on high.
5
Remove from oven and whisk.
6
Repeat heating and whisking until mixture thickens.
7
Proceed with remaining recipe.
8
Cook noodles according to package directions but for only half the time.
9
Drain and rinse with cool water.
10
Put cottage cheese in a food processor or blender.
11
Blend until smooth.
12
In a large skillet, place celery, onion and green pepper.
13
Add chicken broth and cook until vegetables are tender.
14
In a large bowl, place noodles, cottage cheese, vegetables, white sauce, chicken, parmesan cheese, mushrooms, carrots and seasoning.
15
Stir to mix.
16
Place mixture in a large zipper freezer bag.
17
Seal and freeze.
18
To serve:.
19
Thaw mixture in fridge.
20
Spray a 9 x 13 pan with cooking spray.
21
dump mixture in pan and bake at 350 degrees, covered with foil, for 45 minutes to an hour or until heated through.
22
You can also just make the sauce/chicken/veggie mixture and freeze in a baggie.
23
Cook the noodles fresh on cooking day and mix with the thawed sauce and bake as above.

1042

kcal

Calories

Fat

Carbs

104

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.

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 16 ingredients. The key ingredients include: ¼ cup flour, 2 teaspoons chicken base (I use better than bouillon), 1 ½ cups milk (skim works fine), 8 ounces egg noodles, and more.

Yes, Lower Fat Cheesy Chicken and Noodles - OAMC 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!

Lower Fat Cheesy Chicken and Noodles - OAMC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions