| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Casseroles, Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Basil,dried leaf |
| 3 |
c |
Chicken broth from Simmered+ |
| 2 1/2 |
c |
Chicken from Simmered Chick+ |
| 1 |
|
Egg,lightly beaten |
| 2 |
c |
Cottage cheese,creamed |
| 1/2 |
lb |
Lasagne noodles,cooked/drain |
| 1 |
pk |
Spinach,frozen,thawed/draine |
| 1/4 |
lb |
Mozzarella cheese,thin slice |
| 1/4 |
c |
Parmesan cheese,grated |
| 1 |
|
Chicken,broiler-fryer |
| 2 1/2 |
c |
Water |
| 1 |
|
Onion,small,sliced |
| 2 |
|
Celery tops |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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