Chicken & Artichoke Lasagne

• 1 tablespoon butter
• 1 14 lbs chicken, cubed
• 2 garlic cloves, minced
• 12 cup butter
• 12 cup flour
• 12 teaspoon salt
• 2 handfuls fresh sweet basil, torn
• 2 cups chicken broth
• 1 cup white wine
• 1 (200 g) jar artichoke hearts
• 16 ounces cottage cheese
• 1 slightly beaten egg
• 8 cooked lasagna noodles
• 1 cup shredded mozzarella cheese
• 14 cup parmesan cheese

1. Melt the tablespoon of butter in a large frypan, then add the chicken and garlic, cook on medium low while preparing the sauce below.
2. Melt 1/2 cup butter in medium saucepan on medium low.
3. Once butter has melted, add the flour and salt, a little at a time, while constantly stirring, then add chicken broth & wine.
4. Stir frequently until it thickens and then pour it into the frypan, adding the artichokes and turning off the heat at this point.
5. Mix cottage cheese, mozzarella cheese and egg together.
6. Place 2 lasagne noodles into a greased 9x13 baking dish then 1/3 of the chicken mixture on top of those.
7. Top with 1/4 of the cheese mixture and then 2 more noodles.
8. Repeat layers ending with the last quarter of the chicken mixture.
9. Top with parmesan cheese.
10. Bake at 220C for 30 minutes.

butter, chicken, garlic, butter, flour, salt, sweet basil, chicken broth, white wine, cottage cheese, egg, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/chicken-artichoke-lasagne-499928 (may not work)