Chicken Divan Lasagna with Poultry Seasoning

Cook the noodles in salted boiling water until just tender. Drain and gently toss with the olive oil to prevent sticking. (If using no-boil noodles, skip this step.)

Toss the chicken with 1 teaspoon Poultry Seasoning.

Melt 1/2 tablespoon butter in wide, shallow saucepan, over medium heat. Add half of chicken and garlic. Cook, stirring often, until browned (about 4 minutes). Place in bowl and repeat with remaining butter, chicken and garlic. Do not rinse pan.

In the same pan, add the broccoli and mushrooms. Cook uncovered, stirring often, until the broccoli is bright green, about 8 minutes. Return the chicken to the pan, season with salt and pepper, and toss.

In a medium bowl, mix cottage cheese with egg, Parmesan cheese and nutmeg. Set aside.

Add butter to saucepan used for cooking the chicken. Place over medium heat. When butter is bubbling, whisk in flour and seasonings. Stir constantly for 2 minutes. Gradually pour in milk, whisking constantly to keep mixture smooth. Continue whisking gently until sauce thickens and is boiling (about 10 minutes).

Whisk in white wine and cheese.

Preheat oven to 350°F.

Lightly coat bottom of 13” x 9” glass baking dish with 1 cup sauce. Arrange a layer of 4 noodles over the sauce. Cover with half of the chicken and 1/3 of the remaining sauce. Make another layer of noodles. Spoon cottage cheese mixture over top.

Layer remaining chicken and half of remaining sauce over cottage cheese. Arrange another layer of noodles. Finish with remaining sauce, and sprinkle with Parmesan.

Bake lasagna, uncovered, in center of oven until bubbling, and top is golden brown (about 45 minutes)

Let the lasagna rest for 10 minutes before slicing so the layers set.