This recipe has been a family favorite for many years. It has the best cheese sauce. It is so creamy and delicious. This dish can also be cooked in a slow cooker instead of the oven. Just cook until it is heated through and bubbly. The major contributor to the fat in this recipe is the cheese. Regular cottage cheese was replaced with reduced fat cottage cheese. Processing the cottage cheese is one of the secrets to the creamy sauce. The amount of Parmesan cheese was reduced. If you don’t want to mix it in, you can leave it out on cooking day and just sprinkle it on top before baking.
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| Servings |
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12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Noodles |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Lowfat cottage cheese |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Diced celery |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Diced onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Diced green pepper (optional) |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Low sodium chicken broth |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Chicken breast, cooked and diced |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Fat free white sauce, chicken flavored* |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Shredded fat free mozzarella cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Grated Parmesan cheese |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Mushrooms, canned |
4 oz. |
8 oz. |
12 oz. |
16 oz. |
20 oz. |
24 oz. |
| Thyme |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Minced garlic |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Frozen sliced carrots |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Cook noodles according to package directions but cook for half the time. Drain and rinse with cold water. Place cottage cheese in food processor and process until smooth. Remove cottage cheese from processor and place in a large container. Cook celery, onion and green peppers in chicken broth until vegetables are crisp tender. Add to container with cottage cheese. Add noodles and remaining ingredients and stir until thoroughly mixed.
Freezing Directions:
Place the mixture in a one-gallon freezer bag. Seal, label and freeze.
Serving Directions:
Spray a 9 by 13-inch pan with cooking spray. Place chicken mixture in pan and cover with aluminum foil. Bake at 350 degrees for 45 minutes to 1 hour or until heated through.
Comments:
Even though the fat is reduced in this recipe, this casserole still has a great creamy sauce.
* 10-3/4 oz. can of reduced fat cream of chicken soup can be used as a substitute for the White Sauce.
Nutritional Info:
Per Serving: 341 Calories; 4g Fat (9.5% calories from fat); 35g Protein; 42g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 719mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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