Chicken lasagne
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| ½ | cup | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Basil,dried leaf |
| 3 | cups | Chicken broth from Simmered+ |
| 2½ | cup | Chicken from Simmered Chick+ |
| 1 | Chicken,broiler-fryer | |
| 2½ | cup | Water |
| 1 | Onion,small,sliced | |
| 2 | Celery tops | |
| 1 | Egg,lightly beaten | |
| 2 | cups | Cottage cheese,creamed |
| ½ | pounds | Lasagne noodles,cooked/drain |
| 1 | pack | Spinach,frozen,thawed/draine |
| ¼ | pounds | Mozzarella cheese,thin slice |
| ¼ | cup | Parmesan cheese,grated |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
SIMMERED CHICKEN
1. Melt butter in a large; blend in flour, salt and basil.
2. Stir in chicken broth; cook, stirring constantly, until mixture thickens and comes to a boil.
3. Remove from heat; add chicken.
4. Mix beaten egg into cottage cheese.
5. Lightly grease a 13x9x2-inch baking dish.
6. 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.
7. Repeat the layering; end with the last third of the chicken mixture.
8. Top with Parmesan cheese.
9. Bake in preheated 375'F. oven 45 minutes.
10. Remove from oven; let stand 10 minutes before cutting into squares.
*** SIMMERED CHICKEN ***
1. Put chicken in a kettle; add water and remaining ingredients.
2. Bring to a boil.
3. Cover tightly; reduce heat and simmer 1 hour, or until tender.
4. Remove from heat; strain broth.
5. Refrigerate chicken and broth at once.
6. When chicken is cool, remove meat from bones; cut into small cubes.