Total Time
50mins
Prep 20 mins
Cook 30 mins

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 Nutrition

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.
Most Helpful

5 5

I have made this recipe since it was printed in Cooking Light and is one of my favorites. If I don't have time to roast a whole chicken, I buy a rotisserie chicken from the store. I think the flavor is better than boneless, skinless chicken. Fresh parsley gives this recipe a nice flavor. Thanks for posting!

4 5

This recipe definitely gave me some good ideas, but was a bit plain for us. It was quite rich with the cream cheese, sour cream and mayo with nothing but the noodles and chicken to balance it out. I think it needed some veggies in there...maybe broccoli and/or mushrooms. The sauce was excellent...I was expecting more of an alfredo type flavor, but it was more like a gravy. I am going to play around with this because it is definitely worth making again. Please see my rating system. Thanks for sharing.