INGREDIENTS
1 oz
package of wide egg noodles (cooked al dente)
1/2 cup
butter
1/2 cup
flour
1 tsp
salt
1/2 tsp
pepper
1 tsp
dried basil
4 cups
chicken broth
4 cups
cooked chopped chicken
1 24 ounce container
cottage cheese
1
egg, beaten
2 cups
grated mozzarella cheese
3/4 cup
grated parmesan cheese
additional sprinkle of pepper and chopped fresh or dried parsley for garnish, if desired
Reminded me of a tuna casserole that my mom used to make. Our family liked it but most didn’t love it. The consensus was to add some veggies (carrots, peas, and corn) next time to create more of a chicken pot pie taste.