chicken broth, reserved from simmered chicken
chicken, from simmered chicken
lasagna noodles, cooked and drained
spinach, thawed and drained
parmesan cheese, grated
Melt butter in a large; blend in flour, salt and basil.
Stir in chicken broth; cook, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat; add chicken.
Mix beaten egg into cottage cheese.
Lightly grease a 13x9x2-inch baking dish.
Place a third of the chicken mixture in the bottom of the dish; top with half the noodles, half the cottage cheese mixture, half the spinach and half the mozzarella cheese.
Repeat the layering; end with the last third of the chicken mixture.
Top with parmesan cheese.
Bake in preheated 375 oven 45 minutes.
Remove from oven; let stand 10 minutes before cutting into squares.
*** SIMMERED CHICKEN *** Put chicken in a kettle; add water and remaining ingredients.
Cover tightly; reduce heat and simmer 1 hour, or until tender.
Remove from heat; strain broth.
Refrigerate chicken and broth at once.
When chicken is cool, remove meat from bones; cut into small cubes.