Chicken - Creamy Chicken Lasagne 

Rich creamy white sauce with a hint of Italian seasoning.

4 eggs
2 c parmesan cheese
32 oz cottage cheese

1 lb mozzarella cheese, grated
lasagne noodles, uncooked
1 c water
4-8 boneless chicken breasts
1 large onion, chopped
1/2 c butter
1/2 c white flour
4 c milk
1 T brown sugar
2 t salt
1 T Italian seasoning
1/4 t pepper

     Fry chicken and onion in skillet until white and juices run clear.  Remove to plate.  Melt butter in skillet.  Stir in flour until smooth.  Add milk all at once.  Cook and stir until thickened and bubbly.  Stir in brown sugar, salt, Italian seasoning, and pepper.  Simmer until flavors blend.  Stir in sour cream, but do not bring to a boil.
     While sauce is simmering, cut chicken into bite sized pieces.  Mix eggs, parmesan cheese and cottage cheese together.  Spray two 9x13 pans, then thinly cover bottom with sauce.  Layer uncooked noodles.  Cover noodles with about a half of the sauce, spread on about half of the cottage cheese mixture.  Layer on chicken.  Sprinkle with about a half of mozzarella.  Repeat with noodles, sauce, cottage cheese, chicken and mozzarella.  Slowly pour water over entire pan.  Spray foil and cover lasagne.  Freeze, refrigrate, or bake at 350* for 45 minutes to 1 hour.

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