Donna’s Chicken Lasagna

My volleyball buddy, Glen and I love to cook and we consider ourselves the chefs of our families. Because we share this love, he’s also one of my guinea pigs. When I was working on my butter chicken recipe, he just happened to be, too, and became each other’s taste tester. When I dropped off a sample of what I though was the final product, I knew I had IT when he asked me for the recipe. If “healthified” a treat recipe by sneaking in some whole wheat flour, flax seed and wheat germ, I know it’s a keeper if he goes in for seconds.

Last weekend, Glen and his family had us over for dinner. He made his mom Donna’s Chicken Lasagna, a tried and true family favorite. Well, let it be known that it is now a Taylor family favorite, too, because not only did we devour our first plates, we went back for seconds.

Lucky for us, Glen made a double batch and plenty of leftovers to share. Yeah! The next day, Big Sis came home from school literally DEMANDING some of Mr. Glen’s aka Donna’s chicken lasagna. As she was scarfing hers down, a seriously beautiful sight, Little Sis came home from school. She saw what Big Sis was eating and then jumped up and down in sheer excitement yelling “I NEEEEEED some, too!!” Can you tell this girl seriously loves her pasta? She loved this dish so much, she even upgraded Mr. Glen to “Uncle Glen”. haha.

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Donna’s Chicken Lasagna

straight from Glen’s Mom’s kitchen
digitized by happyvballgirl @ My Epicurean Adventures
http://www.myepicureanadventures.com/2016/06/donnas-chicken-lasagna.html

Ingredients

• 1 16 ounce package medium egg noodles *see note below
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken broth
• 4 cups chopped cooked chicken
• 1 24 ounce carton cottage cheese
• 1 large egg lightly beaten
• 2 cups 8 ounces shredded mozzarella cheese
• 3/4 cup freshly grated Parmesan cheese

Instructions

1. Cook noodles according to package directions; drain and set aside.
2. Melt butter in a large saucepan over medium heat; stir in flour and next 3 ingredients. Cook 1 to 2 minutes, stirring constantly.
3. Add broth, stirring until smooth; bring to a boil. Reduce heat, and simmer 5 to 8 minutes or until thickened and bubbly. Stir in chicken; remove from heat.
4. Combine cottage cheese and egg, stirring well.
5. Spoon one third chicken mixture into a lightly greased 13x9x2 inch baking dish. Top with half each of noodles, cottage cheese mixture and mozzarella cheese. Repeat layers, ending with chicken mixture. Sprinkle with Parmesan cheese.

6. Bake at 350 degrees F for 1 hour. Covered for 45 minutes, uncovered for the last 15 minutes.

7. Makes 8 servings.

Recipe Notes

*note this recipe originally called for only 8 oz of pasta but I’ve been regularly making it with 16 oz (one whole package) and I like the way it comes out, so I’m changing it in the recipe. 🙂

Here’s a before picture of the lasagna. Looks good enough to eat, as is! Note that I forgot to put the shredded mozzarella cheese in until I got to the end so I decided to just mix it all up. The layers get all mixed in anyway by the time you eat it, so no big deal.

And here’s a picture right out of the oven. Little Sis couldn’t wait to sink her teeth into this one. It really is a hit each and every time I make it!

In this dinner:

1. Donna’s Chicken Lasagna
2. Steamed broccoli
3. Delmonte canned carrots – non-GMO!
4. Martin’s Potato Rolls (a good source of protein, non-GMO, no high fructose corn syrup, no artificial dyes and oh so soft and tasty!

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Christine, aka happyvballgirl 🙂

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