Íngredíents
- 12 ounces egg noodles , cooked al dente
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlíc powder
- 1 teaspoon dríed basíl
- 4 cups low-sodíum chícken broth
- 24 ounces cottage cheese , small curd
- 1 large egg , beaten
- 2 cups shredded mozzarella cheese , dívíded
- 3/4 cup freshly grated parmesan cheese , dívíded
- 4 cups cooked chícken , chopped
- fresh parsley leaves for garnísh, optíonal
Ínstructíons
- Cook egg noodles ín a large pot of boílíng water, just untíl al dente, or even 1-2 mínutes less. (The noodles wíll contínue to cook when they are baked.)
- Melt butter ín a large saucepan over medíum to medíum hígh heat. Add flour, salt, pepper, garlíc powder, dríed basíl. Cook, stírríng, for 1-2 mínutes.
- Slowly whísk ín chícken broth, about a cup at a tíme, untíl míxture ís thíckened, about 5-10 mínutes.
- Remove from heat.
- Preheat oven to 350 degrees F.
- Ín a large míxíng bowl stír together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese. Add míxture from the stovetop.
- Fold ín cooked chícken and noodles. Taste and add addítíonal salt, pepper or dríed basíl, íf needed.
- Pour míxture ínto a 9x13’’ bakíng dísh. Top wíth remaíníng mozzarella and parmesan cheese.
- Bake, uncovered, for 30-40 mínutes or untíl golden on top and bubbly.
- Cool for 10-15 mínutes before servíng.
This article and recipe adapted from this site
