Chicken noodle casserole is less traditional, but with its layers of noodles, sauce and cheese it is not far removed from Italian lasagne. Leftover chicken may be used, but if starting from scratch, gently simmer chicken cutlets for about 15 minutes in half water, half canned chicken broth with a carrot, onion and rib of celery for added flavor. Use the chicken cooking stock as the base for the sauce.
1. In a large saucepan, heat butter, blend in flour and cook over medium heat about 3 minutes. Remove from heat.
2. Stir in basil, then beat in chicken broth. Return saucepan to heat and bring to a simmer, stirring constantly. Stir in diced chicken, correct seasoning and set aside.
3. In a mixing bowl, beat together the ricotta cheese and egg.
4. Line a 3 quart shallow casserole with aluminum foil (if preparing casserole for freezer) and lightly grease the foil.
5. Place 1/3 the chicken mixture on the bottom of the casserole top with a layer of half the noodles, then half the ricotta cheese, then half the broccoli and half the mozzarella cheese. Repeat the layer, topping with a layer of the chicken mixture. Sprinkle liberally with Parmesan cheese.
6. Tightly cover with foil and freeze. Once the casserole is frozen, it may be removed from the baking dish. Make sure it is wrapped tightly with foil and return to freezer. When ready to bake, remove foil and place slid mass back in original baking dish.
7. To cook from frozen state, place in a preheated 350 degree oven for about 2 hours. To cook from a thawed state, place in preheated 350 degree oven for about 40 minutes.
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