Garlic Parmesan Chicken Lasagna Bake

• Meat

  • 3 cups Chicken, cooked
  • 1/2 tsp Poultry seasoning

• Produce

  • 1 1/2 tbsp Garlic
  • 1 Herbs, fresh
  • 12 oz Peas, frozen

• Pasta & Grains

  • 10 No boil lasagna noodles

• Baking & Spices

  • 6 tbsp Flour
  • 3/4 tsp Salt

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs, seasoned

• Dairy

  • 6 tbsp Butter
  • 5 cups Milk
  • 1/2 cup Parmesan cheese
  • 1/2 cup Swiss cheese

• Liquids

  • 1 cup Water

Found on pinchofyum.com

Description

Ingredients

• 10-15 no-boil lasagna noodles
• 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
• 12 ounces frozen peas
• ½ cup Parmesan cheese
• ½ cup Swiss cheese
• 1 cup water
• ¼ cup seasoned breadcrumbs
• fresh herbs for topping
• 6 tablespoons butter
• 1½ tablespoons minced garlic
• 6 tablespoons flour
• ½ teaspoon poultry seasoning
• ¾ teaspoon salt
• 5 cups milk

Directions

• Make the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant - stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.
• Layer the lasagna: Grease a 9x13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese. Cover with foil and bake for 40 minutes.
• Making it pretty: Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving.