Garlic Parmesan Chicken Lasagna Bake
Description
This casserole is quick, easy and full of yummy goodness. It comes with chicken, lasagna noodles, Parmesan and Swiss cheeses, peas, a creamy butter garlic sauce all topped with breadcrumbs and fresh herbs.
Ingredients
Lasagna:
10-15 no-boil lasagna noodles
3 c. cooked, shredded chicken (rotisserie chicken is great)
12 oz. frozen peas
½ c. Parmesan cheese
½ c. Swiss cheese
1 c. water
¼ c. seasoned breadcrumbs
fresh herbs, for topping (parsley and thyme are good)
Sauce:
6 T. butter
2 T. minced garlic
6 T. flour
½ t. poultry seasoning
¾ t. salt
5 c. milk
Directions
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Sauce:
Melt butter in a large saucepan over medium high heat; add garlic; saute until fragrant, stir continuously to avoid burning. Add flour, poultry seasoning, and salt; whisk and cook 1-2 minutes. Add milk, 1 c. at a time, whisking after each addition, allowing it to thicken slightly each time before adding the next cup. When sauce is smooth and thick, remove from heat. Set aside.
Lasagna:
Preheat oven to 400 degrees. Grease a 9 x 13 baking pan.
Cover the bottom of the baking pan with about 5 broken lasagna noodles, half of the chicken, half of the peas, ¼ c. Parmesan cheese, ⅓ c. water, and 1½ c. sauce. Repeat this layer 1 more time. Top with a layer of broken noodles, ⅓ c. water, 1½ c. sauce, and ½ c. Swiss cheese. Cover with foil. Bake 40 minutes.
Remove foil; sprinkle evenly with breadcrumbs; bake 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs.
Let stand 10 minutes or more before cutting and serving.