Lower Fat Cheesy Chicken And Noodles - Oamc

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup flour
• 2 teaspoons chicken base (i use better than bouillon)
• 1 1/2 cups milk (skim works fine)
• 8 ounces egg noodles
• 1 1/2 cups low fat cottage cheese
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 2 cups chopped cooked chicken
• 1 cup shredded mozzarella cheese (low fat or fat free)
• 1 1/2 cups chicken broth
• 1/2 cup grated parmesan cheese
• 4 ounces sliced mushrooms
• 1/2 teaspoon fresh thyme
• 1 garlic clove, minced
• 1 cup frozen carrots

Recipe

• 1 to make sauce:.
• 2 mix together the chicken base and flour in a large glass measuring cup. add milk gradually and whisk to blend.
• 3 place in microwave and heat for 1 minute on high. remove from oven and whisk.
• 4 repeat heating and whisking until mixture thickens. proceed with remaining recipe.
• 5 cook noodles according to package directions but for only half the time.
• 6 drain and rinse with cool water.
• 7 put cottage cheese in a food processor or blender. blend until smooth.
• 8 in a large skillet, place celery, onion and green pepper. add chicken broth and cook until vegetables are tender.
• 9 in a large bowl, place noodles, cottage cheese, vegetables, sauce, chicken, parmesan cheese, mushrooms, carrots and seasoning.
• 10 stir to mix.
• 11 place mixture in a large zipper freezer bag.
• 12 seal and freeze.
• 13 to serve:.
• 14 thaw mixture in fridge.
• 15 spray a 9 x 13 pan with cooking spray.
• 16 dump mixture in pan and bake at 350 degrees, covered with foil, for 45 minutes to an hour or until heated through.
• 17 you can also just make the sauce/chicken/veggie mixture and freeze in a baggie. cook the noodles fresh on cooking day and mix with the thawed sauce and bake as above.