1/2 c. butter
1/2 c. flour
1/2 tsp. salt
1/2 tsp. dried basil
3 1/4 c. chicken broth (2 sm. College Inn)
5 c. diced cooked chicken (5-7 breasts)
2 c. (1 lb.) cottage cheese
1 egg, slightly beaten
1 (10 oz.) pkg. broad egg noodles, cooked and drained
1 pkg. frozen chopped broccoli, thawed
4-6 oz. Mozzarella cheese
Grated Parmesan cheese

Melt butter in large saucepan. Stir in flour. Add salt and basil and blend. Stir in chicken broth. Cook until mixture thickens and comes to boil. Stir constantly. Take from heat and add chicken. Mix egg and cottage cheese.

Line two 1 1/2 quart casseroles with heavy duty foil. Lightly grease foil. Place 1/3 of chicken mixture in each casserole (2/3). Place a layer of noodles. Place a layer of cottage cheese. Place a layer of broccoli. Cover whole casserole with big slices of Mozzarella cheese. Place last 1/3 of chicken on top (divide between 2 casseroles). Sprinkle with Parmesan cheese.

Can freeze without cooking. Bake at 350 degrees for 1 1/2 to 2 hours, if frozen. Bake less if not frozen. Serves 8.