A similar version of this dish goes back hundreds of years, but using a spice mixture of salt, black pepper, cloves, cinnamon, sugar, and saffron. But the dish is pretty much the same. Layers of roasted chicken between layers of cheese and wide noodles then bathed in rich chicken stock. It’s delicious and something different.
1 whole or several pieces of chicken (Raw or cooked)
Bunch of fresh parsley (Note, if not using the chicken for stock, you don’t need the parsley)
2 cups of chicken stock (as rich as you can make it)
Lasagne or similar wide pasta noodles. Enough to make four layers in your baking dish.
1 cup mozzerella
1/2 cup parmesean
Salt and pepper
(You can also add additional spices or herbs if you wish)
Instructions
Make Stock (Optional)
In a medium stockpot add the chicken an cover with water. Add a large bunch of fresh parsley, cut in half.
Bring to a boil then reduce to a bare simmer. Cook two to three hours. Remove chicken and let cool. Strain the stock.
OR
Shred a rotisserie chicken or chicken pieces.
Get a couple cups of good chicken stock. Season the stock well.
Boil the pasta until slightly less than al dente.
In a baking pan, lay a layer of the noodles, then a layer of shredded chicken, then a layer of cheese. Pour a ladle of stock over the layer.
Repeat the process until the pan is full. Top with cheese.
(To make this more historical, sprinkle a good portion of poudre douce over the chicken in each layer)
Bake at 350 for 25 minutes or until the noodles have absorbed most of the stock and everything is cooked an bubbly.
