Wednesday, May 02, 2007

Creamy Chicken Bake...they're not kidding!!

This is Ca-Reamy. And I have discovered the word "creamy" could be never spoken again and I'd be happy with that.

In the future, I would: cut the first four ingredients in HALF. Up the chicken. And perhaps add a brocolli layer or something. I ate this with a side of brussel sprouts, and if you like dipping your veggies, the cream is good for that. The weird part: there is a cream layer, and a sauce layer. Sauce layer is like a chicken gravy.

Here is the recipe:
Chicken Bake from Cooking Light:
cup 1% low-fat cottage cheese
1/2 cup light cream cheese
1/2 cup nonfat sour cream
1/2 cup nonfat mayonnaise
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup minced fresh parsley
2 tablespoons margarine
1/3 cup all-purpose flour
1/2 cup skim milk
1 (10 1/2-ounce) can low-salt chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of garlic powder
6 cooked lasagna noodles
Vegetable 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 at high speed of a mixer until well-blended. Stir in onion, bell pepper, and 1/4 cup parsley; set aside.

Melt the margarine in a medium saucepan over medium heat. Add flour, and cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and broth, stirring constantly. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Stir in poultry seasoning, salt, pepper, and garlic powder. Remove from heat; set sauce 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.

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

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 321(24% from fat); FAT 8.4g (sat 2.9g,mono 3.1g,poly 1.7g); PROTEIN 26.1g; CHOLESTEROL 50mg; CALCIUM 91mg; SODIUM 618mg; FIBER 1.4g; IRON 2.6mg; CARBOHYDRATE 33.2g

3 comments:

Lisa0007 said...

You're right, this sounds like it needs something green other than the parsley. Maybe even spinach if you like that. I would even be tempted to sprinkle the top with 2% milk cheddar cheese just to add some different depth, but maybe not with all of the spices. I'm trying to taste this through your recipe. Ha ha!

Kristy said...

I disagree with one thing, and I can't believe I am going to say this, but if there was one thing I would NOT do, it is ADD more cheese.
(I must be really growing if I am nixing MORE cheese!)

The cream layer is like a cheese dip, almost. The extra cream mix I didn't use, because as I was layering I was thinking, "My GOD this is a ton of white stuff", I did keep/stash in fridge, thinking it would be good with celery dipped in it.

Barb said...

Both of you have interesting points. I, myself, would have added more PASTA.or tossed it all together with penne or something. Im a lover of things with LIGHT sauce. (not low fat, low amounts). MAN we should start a BUSINESS!