CHICKEN NOODLE BAKE Using a combination of cottage cheese, cream cheese, sour cream, and mayonnaise in our Chicken Noodle Bake creates a better flavor and texture than using only one of them. 1 cup 1% low-fat cottage cheese 1/2 cup (4 ounces) 1/3-less-fat cream cheese 1/2 cup fat-free 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 butter or stick margarine 1/3 cup all-purpose flour 1/2 cup fat-free milk 1 1/3 cups fat-free, less-sodium chicken broth 1/2 teaspoon poultry seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper Dash of garlic powder 6 cooked lasagna noodles Cooking spray 3 cups diced cooked chicken breast 1/2 cup dry breadcrumbs 2 tablespoons chopped fresh parsley 1/4 teaspoon paprika

Combine first 4 ingredients in a medium bowl; beat with a mixer at high speed until well-blended. Stir in the onion, bell pepper, and 1/4 cup parsley; set aside.

Melt butter in a medium saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk and broth, stirring constantly. Bring to a boil; cook 3 minutes or until thick, stirring constantly. Stir in poultry seasoning, salt, black pepper, and garlic powder. Remove from heat; set aside.

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. Cover with heavy-duty foil; seal and freeze.

To serve, thaw completely in refrigerator. Let stand 30 minutes at room temperature.

Preheat oven to 375°F.

Combine breadcrumbs, 2 tablespoons parsley, and paprika; sprinkle over casserole. Bake, uncovered, at 375°F for 30 minutes or until thoroughly heated. Serve immediately.

Serves 8.

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