Chicken Noodle Bake

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“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


  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.

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