Recipe help needed, how can I improve this recipe?

Also maybe asiago instead of parmesan? Or gueyer? Not sure if I spelled that right.

Did you season the chickens really well? That should help. I would also sub out the Mozzarella and use Beechers white cheddar. Beechers isn’t cheap but it is good. I buy it at Costco or Trader Joe’s. Another idea is to sprinkle the top with bread crumbs mixed with a little melted butter.

addition of onions sounds good. i make a similar hamburger casserole, and we crush up a half sleeve of ritz crackers on top. it's buttery and crispy and tastes awesome. since ritz go with chicken noodle soup, i bet they would be great with this too.

Forget the cottage cheese, use ricotta and some cream cheese.

Use good mozzarella.

Add a bit of mustard. It works.
You can use powered onion and garlic. This is what is missing because you aren’t using the cream soup. Or fine dice each.

A touch of nutmeg. Forget the other herbs, you are making a cheese sauce, nutmeg is what you use.

Use flat leaf parsley, and not to much.

Yea, I would use ricotta over cottage cheese. Use some real mozzerella, not the kind from a bag, and break it up on top. Saute onions, celery, and garlic. it looks pretty good though.

Also, even though you said no veggies. I'd add peas for some color.

I’d switch out the cottage cheese for a cream cheese buffalo sauce.
Melt a stick of butter add 1/2 cup franks hot sauce I packet ranch dip or dressing mix and one brick of cream cheese.
It’s a nice mellow kick and it’s great on pasta and chicken.

I think you are on the right track. I just checked Martha Stewart and Ina Garden’s Mac and cheese recipes and they both use gruyere cheese in addition to sharp cheddar. Gruyere would bump up the flavor for sure.

Say what now?! I wouldn’t dream of making this without garlic! 😁

I agree with you about using a sharper cheese and the extras in the bechamel sauce though.

Also, I would use fresh ricotta instead of cottage cheese, which is bland. And definitely NOT low sodium stock.

I think you have some excellent advice here. I use Better Than Boullion base instead of chicken broth or cubes. It has less salt and more flavor. When it’s salty enough, you’ve added enough base. If you want to keep the flavors similar, add fresh basil instead of dried and a half teaspoon of turmeric. Turmeric really adds a chicken flavor without salt. Don’t overdo it, but a lot of times when a chicken recipe is lacking, I’ll add some turmeric and I’m happy.