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Categories:
margarine flour salt basil chicken broth chicken Ricotta cheese egg rice spinach Mozzarella cheese rice parmesan cheese
Viewed: 37 - Published at: 4 years agoIngredients
- 12 cup margarine
- 12 cup spelt flour
- 12 teaspoon salt
- 12 teaspoon basil
- 3 cups chicken broth
- 2 12 cups cooked chicken, cubed
- 1 pint ricotta cheese
- 1 egg, slightly beaten
- 8 ounces rice or 8 ounces seminola lasagna noodles, cooked
- 10 ounces frozen chopped spinach, thaw4ed and well drained
- 4 ounces mozzarella cheese
- 14 cup rice parmesan cheese, grated
Method
- Melt margarine in medium saucepan; blend in flour, salt and basil.
- Stir in chicken broth and cook, stirring constantly, until mixture thickens and comes to a boil.
- Remove from heat; add chicken.
- Combine ricotta cheese with egg; mix well.
- In a greased 13x9 baking dish, place 1/3 of chicken mixture.
- Layer half the noodles, half the ricotta cheese mixture, half the spinach adn all of the mozzarella cheese.
- Repeat, ending with the last 1/3 of chicken.
- Top with Parmesan cheese.
- Bake at 375 for 45 minutes.
