Garlic Parmesan Chicken Lasagna Bake

Garlic Parmesan Chicken Lasagna Bake

Enjoy this easy chicken lasagna bake featuring creamy Parmesan sauce, tender chicken, and sweet peas, all layered with no-boil noodles.

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Prep Time 55 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian

Servings 8

Calories 650 kcal

Ingredients

  

• 10-15 no-boil lasagna noodles
• 3 cups cooked, shredded chicken
• 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
• 6 tablespoons butter
• 1 1/2 tablespoons minced garlic

Instructions

 

• Make the sauce: Melt butter in a large saucepan over medium-high heat. Add garlic and saute until fragrant, stirring for 1 minute to avoid burning. Add flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Gradually add milk, whisking until smooth and thick, about 5-7 minutes. Remove from heat.
• Layer the lasagna: Preheat oven to 400F (200C). Grease a 9×13 inch baking dish. Cover the bottom with about 5 broken lasagna noodles, half the shredded chicken, half the frozen peas, 1/4 cup Parmesan cheese, 1/3 cup water, and 1 1/2 cups sauce. Repeat this layer once more.
• Top the lasagna: Add a final layer of broken noodles, 1/3 cup water, 1 1/2 cups sauce, and 1/2 cup Swiss cheese.
• First bake: Cover the dish with foil and bake for 40 minutes.
• Second bake: Remove the foil, sprinkle evenly with seasoned breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly.
• Garnish and rest: Sprinkle with fresh herbs like parsley and thyme. Let stand for 10 minutes or more before cutting and serving.

Notes

– Use rotisserie chicken for convenience and added flavor.
– Ensure your sauce is thick enough before layering; it should coat the back of a spoon.
– If you don’t have seasoned breadcrumbs, mix plain breadcrumbs with a pinch of garlic powder and Italian seasoning.
– Let the lasagna rest for at least 10 minutes after baking to allow it to set, making it easier to cut and serve.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword garlic parmesan chicken lasagna

The technique that makes it

The success of this Garlic Parmesan Chicken Lasagna Bake hinges on a few key techniques that ensure a creamy, flavorful, and well-integrated dish, especially when using no-boil noodles. The primary technique involves creating a rich, emulsified sauce that will hydrate and cook the no-boil noodles effectively. This starts with the butter and garlic base. Gently sautéing the minced garlic in butter over medium-low heat is crucial; burning the garlic will impart a bitter flavor that cannot be corrected. This aromatic base is then combined with the shredded chicken and peas, allowing the flavors to meld.

The liquid component – the 1 cup of water – is essential for softening the no-boil noodles. It’s important to ensure the noodles are adequately covered or at least in contact with this liquid during baking. The cheeses, Parmesan and Swiss, contribute not only flavor but also texture. The Parmesan provides a sharp, salty bite, while the Swiss melts beautifully, contributing to a creamy, cohesive sauce. Layering is straightforward but important: a thin layer of the chicken mixture at the bottom prevents noodles from sticking, followed by a layer of noodles, then the remaining chicken mixture, and finally topping with the cheeses and breadcrumbs.

The seasoned breadcrumbs, mixed with a bit of Parmesan, create a delightful golden-brown crust. This topping absorbs some of the moisture during baking, providing a textural contrast to the soft noodles and creamy filling. Baking covered initially helps steam the no-boil noodles, ensuring they cook through without drying out the dish. Uncovering it towards the end allows the topping to crisp up and the cheese to melt and brown.

Troubleshooting

• Problem: Lasagna noodles are hard or undercooked.
  Fix: Ensure noodles are adequately submerged in the liquid (water and sauce) during baking. You may need to add a little more water or broth if the mixture seems too dry. Cover the dish tightly with foil for the initial baking period to trap steam.
• Problem: The bake is too watery or soupy.
  Fix: This often happens if there’s too much liquid or the chicken wasn’t drained well. Allow the bake to rest for at least 10-15 minutes after removing it from the oven; this allows the sauce to thicken. You can also bake uncovered for the last 10 minutes to help evaporate excess moisture.
• Problem: The topping is soggy or didn’t brown.
  Fix: Make sure the breadcrumbs are evenly distributed and not overly saturated with sauce before baking. Ensure your oven temperature is accurate and consider broiling for the last 1-2 minutes, watching very carefully to prevent burning.
• Problem: Bland flavor.
  Fix: Ensure you used enough garlic and seasoned your chicken adequately beforehand. The Parmesan cheese is key for saltiness; consider adding a touch more if needed. Freshly grated Parmesan will offer more flavor than pre-grated.

Substitutions

• Chicken: Cooked turkey or a plant-based shredded chicken alternative can be used. The flavor profile will change slightly, but the texture will remain similar.
• Peas: Frozen corn, chopped broccoli florets, or diced carrots can be substituted for peas. Adjust cooking time slightly if using harder vegetables like carrots.
• No-boil lasagna noodles: Regular lasagna noodles can be used, but they must be pre-cooked according to package directions until al dente before layering. This will add an extra step and requires careful draining.
• Breadcrumbs: Panko breadcrumbs will provide a crispier topping. Crushed crackers (like Ritz) or even finely chopped nuts (like almonds) can offer a different textural element.
• Cheeses: Gruyere or provolone can replace Swiss for a different nutty or sharp flavor. Pecorino Romano can be used instead of Parmesan for a sharper, saltier taste.

Pro tips

• Use rotisserie chicken for convenience and added flavor.
• Ensure your sauce is thick enough before layering; it should coat the back of a spoon.
• If you don’t have seasoned breadcrumbs, mix plain breadcrumbs with a pinch of garlic powder and Italian seasoning.
• Let the lasagna rest for at least 10 minutes after baking to allow it to set, making it easier to cut and serve.

Give this comforting chicken lasagna bake a try and enjoy a delicious, hassle-free meal that will become a family favorite. It’s a perfect way to improve a weeknight dinner.

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