garlic parmesan chicken lasagna bake

This Garlic Parmesan Chicken Lasagna Bake is made by quickly layering lasagna, chicken, peas, a creamy homemade sauce, and cheese.

garlic parmesan chicken lasagna bake

INGREDIENTS
for the lasagna:
  1. 10–15 no-boil lasagna noodles
  2. 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
  3. 12 ounces frozen peas
  4. 1/2 cup Parmesan cheese
  5. 1/2 cup Swiss cheese
  6. 1 cup water
  7. 1/4 cup seasoned breadcrumbs
  8. fresh herbs for topping

for the sauce:
  1. 6 tablespoons butter
  2. 1 1/2 tablespoons minced garlic
  3. 6 tablespoons flour
  4. 1/2 teaspoon poultry seasoning
  5. 3/4 teaspoon salt
  6. 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.