Ingredients
1 lb chicken
12 ounces egg noodles
2 heads broccoli, chopped
15 ounces alfredo sauce
16 ounces cottage cheese
8 ounces shredded Italian cheese blend
1/4 cup milk
1/2 tablespoon flour or 1/2 tablespoon cornstarch
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
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Preparation: preheat oven to 350. cut chicken into cubes, cook with a little garlic salt until done. meanwhile boil broccoli in water until done. cook egg noodles in boiling water with a little salt and oil till tender. Sauce: ***depending on how much sauce you may like you may need to use 2 jars of alfredo***. in a medium saucepan empty alfredo sauce. add milk and flour mix inches. stir in cottage cheese. mix half of the cheese into the sauce until melted. salt and pepper to taste. Cooking: mix all the ingredients together. top with remaining cheese place in oven and bake for 20 min or until cheese is melted. ENJOY!