This recipe has been in our family for years. I believe it was originally adapted from a Betty Crocker recipe, but it was given to me by my sister in law, Sheri.
Prep Time20minutes
Cook Time45minutes
Total Time1hour5minutes
Servings8-10 servings
AuthorSi Foster, A Bountiful Kitchen
Ingredients
1- 12ozpackage of wide egg noodlescooked al dente
1/2cupbutter
1/2cupflour
1teaspoonsalt
1/2teaspoonpepper
1teaspoondried basil
4cupschicken broth
4cupscooked chopped chicken
1 24ozcontainer cottage cheese
1eggbeaten
2-3cupsgrated mozzarella cheese
3/4cupsgrated parmesan cheese
additional sprinkle of pepper and chopped fresh or dried parsley for garnishif desired
Instructions
Melt the butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, dried basil and cook for 1-2 minutes.
Whisk chicken broth into flour and butter mixture, about a cup at a time, until mixture is thickened.
Turn down heat and add chicken.
Turn off heat.
Mix cottage cheese and egg together in a medium bowl.
Mix cheeses together in small bowl.
Layer the ingredients together in this order in a greased 9x13 pan:
one third-chicken mixture
one half- pasta
one half- cottage cheese mixture
one third- mozzarella mixture
one third- chicken mixture
one half- pasta
one half-cottage cheese
one third- mozzarella
one third chicken mixture
one third- mozzarella on top
If layering is too complicated, see notes for simplified version!
Bake at 350 degrees uncovered for 35-45 minutes or until golden on top and bubbly.
Garnish with fresh chopped parsley or basil and a sprinkle of pepper.
Recipe Notes
-This recipe takes a bit of time to make. You can cut down on time by using pre cooked chicken (rotisserie chicken works). Cooking the chicken the day before serving, and also preparing the grated cheeses, mixing together the cottage cheese and egg, and preparing the sauce ahead will also speed up the process of assembly. -Quick option for assembly: Instead of layering the ingredients as you would for a lasagne (and as directed in the recipe), gently fold all of the ingredients in a large bowl. Reserve a cup of the mozzarella cheese and about 1/4 cup of the Parmesan cheese. Pour into a greased 9x13 pan. Top with the reserved cheeses. Bake as directed.-Slowcooker directions: Layer all ingredients in a greased slow cooker. Cook on low for about 3-4 hours or until bubbly. If the ingredients are taken from the fridge, after being prepared earlier, the cooking time will be closer to 4 hours. If you're making the layers and then immediately placing in the slow cooker, the ingredients will already be warm and the cooking time will most likely be closer to 3 hours.