Recipe - Chicken Lasagne

One half cup Butter or margarine
One half cup Flour
One half teaspoon Salt
One half teaspoon Basil,dried leaf
3 cup Chicken broth from Simmered+
2 One half cup Chicken from Simmered Chick+
1 Egg,lightly beaten
2 cup Cottage cheese,creamed
One half pound Lasagne noodles,cooked/drain
1 pack Spinach,frozen,thawed/draine
One fourth pound Mozzarella cheese,thin slice
One fourth cup Parmesan cheese,grated

SIMMERED CHICKEN
1 Chicken,broilerfryer
2 One half cup Water
1 Onion,small, cut or sliced up
2 Celery tops
1 Bay leaf
1 teaspoon Salt
One fourth 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 13x9x2inch 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