Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lowfat cottage cheese
1/2 cup light cream cheese
1/2 cup nonfat sour cream
1/2 cup nonfat mayonnaise
1/2 cup onion -- chopped
1/2 cup green bell pepper -- chopped
1/4 cup fresh parsley -- minced
2 tablespoons light margarine
1/3 cup all-purpose flour
1/2 cup lowfat 1% milk
1 can chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
6 lasagna noodles -- cooked
vegetable cooking spray
3 cups boned and skinned chicken breast halves -- cooked and
diced
1/2 cup bread crumbs -- dried
2 tablespoons fresh parsley -- chopped
1/4 teaspoon paprika

1. Combine first 4 ingredients in a medium bowl; beat at high speed until
well blended. Stir in onion, bell pepper and 1/4 cup parsley. Set aside.

2. Melt the margarine in a medium saucepan over medium heat. Add flour, and
cook 1 minute stirring constantly with a wire wisk. 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 aside.

3. Arrange 3 noodles in bottom of 13x9 inch baking dish coated with cooking
spray; top with half of cottage cheese mixture, half of the chicken and half
of the sauce. Repeat layers, ending with the sauce.

4.Combine breadcrumbs, 2 tablespoons parsley and paprika; sprinkle over
casserole. Bake uncovered at 350 for 30 minutes.