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Chicken Noodle Casserole

This is an excellent good fo-yo recipe, although I have found that it tastes loads better (naturally) with the low-fat versions of various ingredients rather than the fat-free versions. If you do some label checking, you’ll find that there’s not a ton of difference in nutritional value between low-fat and no-fat, as it is, so I recommend going for the flavor.


This is a dish that I frequently make fairly early in the morning, before I leave for all day errand running, teaching, and whatnot. I can then return home in the evening and just put it in the oven for our evening meal. You can also freeze chopped onions and green peppers ahead of time to save on prep time.


1 cup lowfat cottage cheese

½ cup tub-style cream cheese

½ cup light mayonnaise

½ cup low-fat sour cream

½ chopped onion

½ cup chopped green pepper

2 tbsp light butter

1/3 cup all purpose flour

½ cup skim milk

1 can chicken broth (organic, pref)

Seasonings to taste: poultry seasoning, salt, pepper, garlic powder

Pkg no-boil necessary lasagna noodles

3 cups cooked, diced chicken

½ cup dry breadcrumbs



Preheat oven to 375 degrees. Saute onion and green pepper in a bit of chicken broth until soft.



Combine first four ingredients until well blended with mixer. Mix in onion and green pepper and set aside.



Melt butter over medium heat in a medium saucepan. Add flour, stirring constantly with a whisk. Gradually add milk and then broth (10 ½ ounces), stirring constantly, until smooth. Bring to a boil over medium heat and cook three minutes or until thickened. Remove from heat and stir in seasonings.



Arrange one layer of noodles along bottom of greased 9×13 casserole dish; top with half of cottage cheese mixture, half of chicken, and half of sauce. Repeat layers, ending with sauce.



Sprinkle breadcrumbs over casserole and bake for 30 minutes or until noodles are tender.


Tip: I have had some trouble before with the “no-boil” lasagna noodles not baking tenderly enough, so in order to ensure that they do so, I mist the noodles with a little water or chicken broth before layering the cottage cheese mixture.

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