Chicken Lasagnecasseroles, poultry 1/2 cup butter or margarine 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon basil,dried leaf 3 cup chicken broth from simmered+ 2 1/2 cup chicken from simmered chick+ 1 egg,lightly beaten 2 cup cottage cheese,creamed 1/2 lb lasagne noodles,cooked/drain 1 pkg spinach,frozen,thawed/draine 1/4 lb mozzarella cheese,thin slice 1/4 cup parmesan cheese,grated ----SIMMERED CHICKEN---- 1 chicken,broiler-fryer 2 1/2 cup water 1 onion,small,sliced 2 celery tops 1 bay leaf 1 teaspoon salt 1/4 teaspoon pepper 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. |
