Ooooo how I love a challenge!! ;-)

Happy March, Y'all!!! It's still a frigid winter up here in Northern Maine, luckily Spring is on its way....thank goodness!! I think I've got cabin fever! I've been cooking, crafting and of course that "W" word, working lol. I'm off to my happy place in 3 weeks, that's right, Tampa!! okay, down to business....I received an email today from Celiac Central,  it was their newsletter. Amongst the enjoyable reading, I found a gluten free recipe contest! YESSSSSS!!!! Now is the time for me to show what I've learned thus far. I've racked my brain and decided on an entree entry lol say that three times fast! ;) I've decided to enter my famous chicken lasagna; it's to die for....you'll see....The contest is open until the end of the month so feel free to check it out, and perhaps enter yourself! Recipe contest I'm going to leave you with my recipe, please feel free to try it out and let me know your thoughts! It's def not for the calorie counters, haha this recipe is for the carb lovers to enjoy! Peace and love <3 Case :)

                                             Chicken Lasagna

A delicious twist on an old favorite that will make you look at lasagna in a whole new light! Best served with homemade gluten free biscuits and a lush green salad. Enjoy! 

Ingredients:

1 package DeBoles oven ready rice lasagna noodles

1 package gluten free sliced mozzarella cheese

2 1/2 cups cooked chicken, chopped 

1 package frozen broccoli, cooked and drained

1/2 cup butter

1/2 cup gluten free flour ( I use rice flour) 

1/2 teaspoon salt

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon Italian seasoning 

3 cups gluten free chicken broth

2 cups cottage cheese

1 egg, slightly beaten

1 package shredded mozzarella cheese

Parmesan cheese for topping

Instructions: 

Melt butter in a medium saucepan, on medium high heat. Stir in flour, salt, and spices creating a roux. Next, whisk in the chicken broth, cook mixture until it begins to thicken stirring continuously. Add chicken to the mix, and stir, remove from heat and set aside. In a medium size bowl, combine cottage cheese and the beaten egg. Grease a large 9x13 pan, and spread 1/3 chicken mixture in bottom of the pan. Top mixture with the noodles to cover chicken. Next, add a layer of cottage cheese mixture to cover noodles, approximately 1/2 the mixture. Then, add 1/2 the cooked broccoli on top, spread to cover cottage cheese. Next add a layer of sliced mozzarella cheese. Repeat these layers a second time, chicken mixture, noodles, cottage cheese mix, broccoli and sliced mozzarella cheese. Top with a final layer of chicken mixture, and cover top with a layer of mozzarella cheese. Add a sprinkle of Parmesan cheese over top of mozzarella. Preheat oven to 350°. Bake lasagna at 350° for 30-45 minutes, until hot and bubbly at the edges. Allow lasagna to cool for 15 min before cutting. 

Serves 6. 

Prep time: 45 minutes

Cook time: 45 minutes

Casie Miller

Aroostook County, Maine