This Garlic Parmesan Chicken Lasagna Bake is made by quickly layering lasagna, chicken, peas, a creamy homemade sauce, and cheese.
INGREDIENTS
for the lasagna:
10–15 no-boil lasagna noodles
3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
12 ounces frozen peas
1/2 cup Parmesan cheese
1/2 cup Swiss cheese
1 cup water
1/4 cup seasoned breadcrumbs
fresh herbs for topping
for the sauce:
6 tablespoons butter
1 1/2 tablespoons minced garlic
6 tablespoons flour
1/2 teaspoon poultry seasoning
3/4 teaspoon salt
5 cups milk
INSTRUCTIONS
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 9×13 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, 1/4 cup Parmesan, 1/3 cup water, and 1 1/2 cups sauce. Repeat this layer once more. Top with a layer of broken noodles, 1/3 cup water, 1 1/2 cups sauce, and 1/2 cup Swiss cheese. Cover with foil and bake for 40 minutes.
Full Reading: https://pinchofyum.com/garlic-parmesan-chicken-lasagna-bake
INGREDIENTS
for the lasagna:
10–15 no-boil lasagna noodles
3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
12 ounces frozen peas
1/2 cup Parmesan cheese
1/2 cup Swiss cheese
1 cup water
1/4 cup seasoned breadcrumbs
fresh herbs for topping
for the sauce:
6 tablespoons butter
1 1/2 tablespoons minced garlic
6 tablespoons flour
1/2 teaspoon poultry seasoning
3/4 teaspoon salt
5 cups milk
INSTRUCTIONS
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 9×13 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, 1/4 cup Parmesan, 1/3 cup water, and 1 1/2 cups sauce. Repeat this layer once more. Top with a layer of broken noodles, 1/3 cup water, 1 1/2 cups sauce, and 1/2 cup Swiss cheese. Cover with foil and bake for 40 minutes.
Full Reading: https://pinchofyum.com/garlic-parmesan-chicken-lasagna-bake
