Serving Size : 6
1/2 cup Butter or margarine
1/2 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Basil, dried leaf
3 cups Chicken broth from Simmered+
2-1/2 cups Chicken from Simmered Chick
1 Egg,lightly beaten
2 cups Cottage cheese, creamed
1/2 lb Lasagne noodles, cooked/drain
1 package Spinach, frozen,thawed/drained
1/4 lb Mozzarella cheese,thin slice
1/4 cup Parmesan cheese,grated
SIMMERED CHICKEN
1 Chicken, broiler-fryer
2-1/2 cups Water
1 Onion, small, sliced
2 Celery tops
1 Bay leaf
1 teaspoon Salt
1/4 teaspoon Pepper
Melt butter in a large; blend in flour, salt and basil. Stir in chicken broth; cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat; add chicken. Mix beaten egg into cottage cheese. Lightly grease a 13x9x2-inch baking dish. Place a third of the chicken mixture in the bottom of the dish; top with half the noodles, half the cottage cheese mixture, half the spinach and half the mozzarella cheese. Repeat the layering; end with the last third of the chicken mixture. Top with Parmesan cheese. Bake in preheated 375’F. oven 45 minutes. Remove from oven; let stand 10 minutes before cutting into squares.
SIMMERED CHICKEN
Put chicken in a kettle; add water and remaining ingredients. Bring to a boil. Cover tightly; reduce heat and simmer 1 hour, or until tender. Remove from heat; strain broth. Refrigerate chicken and broth at once. When chicken is cool, remove meat from bones; cut into small cubes.