Ingredients

The following ingredients have 4 Servings
  • 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 garlic powder
  • 1 teaspoon dried basil
  • 4 cups low-sodium chicken broth
  • 24 ounces cottage cheese (, small curd)
  • 1 large egg (, beaten)
  • 2 cups shredded mozzarella cheese (, divided)
  • 3/4 cup freshly grated parmesan cheese (, divided)
  • 4 cups cooked chicken (, chopped)
  • fresh chopped parsley (for garnish, optional)

Instruction

  • Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F. 
  • Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
  • Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
  • In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese.
  • Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
  • Pour mixture into a 9x13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese.
  • Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.